This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
6 green bell peppers, tops cut off and cleaned out
1 1b ground sirloin
1 yellow onion chopped
salt and pepper
rice (enough to feed 4 people) follow directions on back of the rice box/bag
1 14.5 oz can tomato sauce
1 8 oz can tomato sauce
olive oil (for sauteing onion)
Put a pot on medium heat and add a little olive oil. Saute the onion and then add ground sirloin. Cook meat until it is cooked through and browned. Season meat with oregano and salt and pepper. Add cooked rice and 14.5 oz can of tomato sauce to meat and heat through.
Meanwhile, in another pot, boil water and place cut and cleaned green peppers in it for approximately 3 minutes. Pace peppers standing up in a casserole dish (8x8 or 13x9)
Fill each pepper with meat mixture (stuff them full). Then pour 8 oz can of tomato sauce over each pepper. Cover with foil and bake at 350 for approximately 20 minutes. *If you can have cheese, my husband likes me to add mozzarella to his the last few minutes of baking.
*My oldest son likes to eat the meat mixture (no green pepper) with mashed potatoes. I just save out some of the meat mixture for him.
Potatoes, half of a 5 lb bag (I used baking potatoes because they were on sale)
Chicken Stock (or broth that is gluten free...the one I used was Progresso)
Buttery Spread or sticks to taste (I used about 1/4 stick because that is what I had on hand)
Salt and Pepper to taste
Peel potatoes and cut them up into small pieces (this helps them cook faster). Put the potatoes in a large pot with water and bring to a boil. Once boiling, let cook for 15-20 minutes or until potatoes are soft. Drain the water. Mash potatoes up (I have a potato masher) and add chicken stock until you get the texture that you like. Add buttery spread and salt and pepper to taste. Serve alongside stuffed green peppers.