Ingredients
| 6 | md. tomatoes, peeled, seeded, and chopped | | 1 | md. onion, chopped | | 3 | celery ribs, diced | | 1 can (8 oz.) | tomato sauce | | 1 cup | water | | 2 tsp. | salt, divided | | 1/2 tsp. | pepper, divided | | 4 | md. green peppers | | 1 lb. | lean ground beef | | 1 cup | instant rice, cooked | | 1 tsp. | dried basil |
1 Recipe Reviews
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I thank You for sharing You recipes with Me I will be sure to use it this week end... knowing My Boyfiend will eat every bit of it... lol
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Instructions
In a large saucepan or Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 ts salt and 1/4 ts pepper. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Meanwhile, cut tops off of green peppers and remove seeds. Set aside. In a bowl, combine ground beef, rice, basil and remaining salt and pepper. Mix well. Fill peppers with beef mixture. Carefully place peppers, in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40 to 45 minutes or until beef is cooked and peppers are tender.
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