STUFFED GREEN PEPPERS

We may be Rednecks, but as the title of our blog says, we’re sophisticated! One fancy recipe we just love is our stuffed green peppers – it sounds extravagant, eh? Easy to make, these green peppers come out of the oven with a little crispness and a lot of flavor. We use white rice, but you can use brown rice if you want. You can even prepare these in advance; just stick ‘em in the fridge until you’re ready to bake.

Ingredients:

1 to 1 1/2-lbs hamburger
1 sweet onion
1 cup white rice
1 clove garlic, chopped
1 tsp garlic salt with parsley
1 tsp black pepper
3/4-tsp oregano
1 can diced tomatoes
1 small can tomato paste
Parmesan cheese, grated
4 large green bell peppers

How to:

Cut off the tops of the bell peppers and scoop out the insides. Rinse them out with water. Set the peppers inside a small glass baking dish (9x9 works well).
Mix the hamburger, onion and rice in a bowl. Add the garlic, garlic salt with parsley, black pepper and oregano. Use your hands and really work the ingredients together.
Fill the hollowed out peppers with the meat mixture. Don’t be shy here and fill them to the brim.
Pour a can of diced tomatoes over the tops of the peppers. It’s ok if it gets on the bottom of the dish.
Here’s the secret to the tastiest peppers – spread tomato paste over the tops of the meat. You can use a knife, but your fingers work better. Top the tomato paste liberally with parmesan cheese.
Bake on 350 for 1 hour.

Tip:
Use the meat from leftovers in a fantastic egg casserole for breakfast the next morning.