2 bell peppers (any color)
1/2 cup water
1/4 cup uncooked rice
1 lb. ground beef
1/4 cup onion, diced
1 tsp. minced garlic
1 6-oz can tomato paste
1 Tbsp. milk or cream
1 tsp. white wine vinegar
1 tsp. Worcestershire
1 6-oz can tomato paste
1 Tbsp. milk or cream
1 tsp. white wine vinegar
1 tsp. Worcestershire
1 tsp. beef bouillon
1 tsp. brown sugar
1/2 tsp. dried parsley
1/4 tsp. salt
Shredded Parmesan
Preheat oven to 400°. Cut peppers in half length-wise; clean out seeds and stem. Place in small casserole dish, set aside.
1/2 tsp. dried parsley
1/4 tsp. salt
Shredded Parmesan
Preheat oven to 400°. Cut peppers in half length-wise; clean out seeds and stem. Place in small casserole dish, set aside.
Add water to small sauce pan and bring to a boil. Add rice and simmer on low until rice is tender and water is absorbed (about 15 minutes).
Meanwhile, brown ground beef with onion and garlic in a large saute pan. Add cooked rice, tomato paste, milk, vinegar and spices and heat. Fill peppers with beef filling. Top with Parmesan.
Cover with foil and bake for 25 minutes or until peppers are fork tender.
