Stuffed Peppers California Recipe
Ingredients
| 1 pound lean ground round, 1 1/2 cups cooked brown rice | ||
| Egg | 1 , beaten | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| 1 teaspoon dried | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Green bell peppers | 8 Medium | |
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Lemon juice | 1 Tablespoon | |
Directions
Preheat oven to 350 degrees.
In a bowl combine ground round, rice, egg, carrots, oregano, salt and pepper; mix well.
Cut peppers into halves lengthwise; remove membrane and seed.
Spoon mixture into pepper shells.
Into a large baking dish place stuffed peppers; do not crowd.
In a medium bowl combine tomatoes, tomato sauce, onion and lemon juice; mix well.
Spoon over and around peppers.
Cover with foil.
Bake for 1 hour.
Serve immediately.
In a bowl combine ground round, rice, egg, carrots, oregano, salt and pepper; mix well.
Cut peppers into halves lengthwise; remove membrane and seed.
Spoon mixture into pepper shells.
Into a large baking dish place stuffed peppers; do not crowd.
In a medium bowl combine tomatoes, tomato sauce, onion and lemon juice; mix well.
Spoon over and around peppers.
Cover with foil.
Bake for 1 hour.
Serve immediately.
Chef
