Beef And Rice Stuffed Bell Peppers With Tomato Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: > 5 hrs
Ingredients:
4 large green bell peppers
***Filling***
1 pound ground beef
1 small onion, diced
1 cup rice, uncooked
1 slice bread, cut into 1/4-inch diced pieces
1/4 cup ketchup
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
***Sauce***
1 can (11.5 ounce size) tomato juice
1 can (28 ounce size) tomato puree
2 cups water
1 teaspoon oregano
Directions:
Cut the green peppers in half and remove the stem and seeds. Wash the halves and set aside.
In a large bowl mix together all the filling ingredients, stirring (or mixing with hands) until well combined. Using a rounded 1/3-cup scoop, fill each pepper-half with the filling, adding a bit more (or less) depending upon the size. Use the rest of the filling to stuff all the pepper halves.
Now it's time to load the crockpot: Pour the can of tomato juice into the bottom and then layer the filled pepper halves on top, making two or three layers as necessary. Next stir together the tomato puree and water and then pour it over and around all the peppers. Sprinkle the oregano on top and then cover and cook for 5 to 6 hours.
During the last hour or two I like to stir the tomato sauce and scoop it over the peppers on top. Serve with garlic bread, topping the peppers with Parmesan cheese, if you like.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1126/Stuffed-Peppers129201.shtml
Recipe ID: 100074
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