This is a good recipe if you need to stretch your meat ingredient. I made this recipe serving 5 for about $5.95.
Tips – I used 80/20 beef in this recipe, because there isn’t much in each serving. This usually runs around $1.69-$1.99 per lb. If you are a Pennsylvania reader, take advantage of produce junction. The produce is very inexpensive and usually pretty fresh. Otherwise, Aldi’s or a farmers market is a great place to shop for fresh veggies. Please don’t buy this produce at the crazy grocery store prices, it just isn’t worth it. You can find it cheaper and fresher elsewhere!
Ok so the lineup…
(5) Medium to Large Green Peppers
3/4 lb ground beef
(1) Box of Spanish Rice ( I used Near East, because it was free, no brand preference)
1 1/2 cups shredded cheese
(1) 12 oz can of tomato sauce ( I have two in the picture, not sure why!)
1 tablespoon oregano
salt and pepper to taste
1. Clean and slice peppers into two as shown above.
2. Prepare Spanish Rice as per package.
3. Boil Green Peppers for approximately 15 minutes or until they become soft. (Not mushy, just soft and pliable)
4. Brown beef and drain off fat.
5. Mix Rice, Beef, Tomato Sauce, and 1 cup cheese together in large bowl. Add oregano, salt and pepper. Mix thoroughly.
6. Stuff peppers equally and top with remaining cheese.
7. Bake in preheated oven @ 375 degrees for 20 minutes.
They should look a little something like this when done….