Inside-Out Stuffed Pepper

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-garnish-with-parsley

Recipe courtesy of Stovetop Suppers

by Gooseberry Patch

Ingredients

1 green pepper, top removed

1 pound ground beef (you could also use ground turkey)

1 onion, chopped

1 1/2 cups cooked rice

8 ounce can tomato sauce

salt and pepper to taste

 

Directions

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-pepper-in-boiling-water

1. Bring a saucepan of salted water to a boil. Add green pepper and cook for 8-10 minutes, until tender. I used a shallow pan, so I chopped my pepper in fourths so that it would be submerged in the boiling water.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-chopped-pepper

2. Drain; cool slightly, and chop pepper.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-browned-beef

3. Cook beef and onion in a skillet over medium heat, stirring often, until beef is browned and onion is translucent.  Drain and return to skillet.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-add-rice-and-pepper

4. Add green pepper and cooked rice to the skillet.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-add-tomato-sauce

5. Pour tomato sauce over beef mixture; stir and heat through. Season with salt and pepper to taste. I added garlic powder and red pepper flakes.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-and-cheese

I garnished each serving with shredded cheddar cheese and fresh parsley from my herb garden.  This took about 30 minutes, which is great for those busy nights, and my husband Mark wants it added to the repertoire.  Enjoy!

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