Ingredients:
- 1 cup Jasmine Rice
- 2 cups water, 2 tbls butter
- 6 bell peppers, halved
- 2 tbls butter
- 1 large onion, chopped
- 15 oz ground beef
- 14 oz can petite no-salt diced tomato
- 6 oz tomato paste
- 1 tsp 4S seasoned salt, 1 tsp black pepper
- 1 tsp basil, 1 tbls parsley
- 2 tbls Worcestershire Sauce
- 3 oz cheddar cheese, grated
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Directions:
- rice 3 times, drain, add water and butter, bring to a boil
- cover, reduce to dead low simmer, cook for 15 minutes
- butter in hot skillet
- preheat oven to 400F
- add onion, cook to transparent
- add beef, cook to brown
- add tomato, paste, seasoning, rice, mix
- put mix into pepper shells
- place in over, cook for 30 minutes
- remove peppers, top with cheese, back into oven for 5 minutes
- DONE
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