Beef
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Makes: |
4 |
8 |
12 |
16 |
20 |
24 |
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Ingredients: |
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Fresh bell peppers |
4 |
8 |
12 |
16 |
20 |
24 |
|
Ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
|
Chopped onion |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
|
Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Long-grain rice |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
|
Diced tomatoes |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
|
Shredded cheddar cheese |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
|
Italian seasoning |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
|
Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
Italian seasoning |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
Assembly Directions:
Cut the tops from the peppers and remove the seeds
and membrane. On the stovetop, boil a large pan of
water. Place the peppers into the boiling water and
allow to cook for about 5 minutes. Remove peppers
from the water and drain on a paper towel.
Brown the ground beef with the onions and garlic
until meat is no longer pink. Drain.
Cook the long-grain rice half the recommended time.
Drain the diced tomatoes, reserving the liquid for
use in the sauce.
In a large bowl, mix together the ground beef,
drained tomatoes, partially cooked rice, shredded
cheddar cheese, and the first measure of Italian
seasonings.
Stuff each pepper with a fourth of the stuffing
mixture.
To make the sauce, mix together the tomato sauce,
reserved liquid from the diced tomatoes, and the
second measure of Italian seasoning.
Freezing Directions:
Place the peppers in a gallon-size freezer bag.
Place the sauce in a quart-sized freezer bag.
Seal, and label bags.
Tape both bags together or place in a larger
2-gallon freezer bag. Freeze.
Serving Directions:
Thaw both bags. Place the bell peppers in the bottom
of a 9x9 pan. Pour the sauce over the top of the
peppers. Bake uncovered at 350 degrees for 35
minutes.
Optional:
Sprinkle the
peppers with mozzarella cheese before baking.
Comments:
This dish is a wonderful recipe for unexpected
company! In only 35 minutes, you can present your
guests a unique, flavorful dish that looks like you
spent so much time in the kitchen just for them!
Nutritional Information:
Per Serving: 246 Calories; 12g Fat (45.2% calories
from fat); 15g Protein; 19g Carbohydrate; 2g Dietary
Fiber; 47mg Cholesterol; 334mg Sodium.
Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1-1/2
Vegetable; 1-1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.