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  • Stuffed bell peppers

    1 vote
    Stuffed bell peppers
    Prep: 40 min Cook: 40 min Servings: 5
    by Ella Mangelos Velthoen
    64 recipes
    >
    When summer comes around I am so excited to get to use veggies from my garden. I grow peppers, tomatoes, fennel, parsley, onions, mint, asparagus, artichokes,cucumbers, squash, oregano, broccoli and other items. These peppers are so yummy and fresh. A perfect dinner item from the garden.

    Ingredients

    • 5 Large bell peppers
    • 1 Pound ground beef
    • 1 Cup Uncle Ben's Converted Rice
    • 2 Large onions
    • 1/2 Cup olive oil
    • 1/2 Cup chopped mint
    • 1/4 Cup Chopped fennel fronds (optional)
    • 1/4 Cup chopped parsley
    • 1 Small can tomato paste
    • Water
    • Dash salt

    Directions

    1. Clean peppers, cut off tops and clean out ribs and seeds.
    2. Blend all the items (except water in a large bowl) blend gently with your hands until it is all incorporated. Get a very heavy tall pot which accommodates the height of your bell peppers. Stuff each pepper until filled, pack them lightly. Stand each pepper in your pot. Put water into the mixing bowl scraping the sides picking up all the residue left in the bowl and pour this over your peppers leaving 1/2 inch of pepper out of the water. Cover and simmer for 30 minutes, turn off heat and let them rest for 10 minutes, Serve

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