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6 large peppers, cored and washed
Combine tomato sauce, water and seasoning in pot. A 5-quart works great.
Remove 1 cup of the mixture and add to the meat, onion and rice and mix well.
Stuff the peppers as evenly as possible. Then scoop up some of the sauce from the pan and cover the tops of the peppers. Let cook 55 to 60 minutes or until meat is done and peppers tender.
Poster's Notes:
Posted by Emily Pazitka
Nutritional Info Per Serving: N/A
1 29-oz. can of tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
1 cup instant rice
1 small onion chopped
If you have a large enough pot to cook pasta, how about trying something like stuffed peppers. I have a short and easy recipe that uses one pot and one bowl. Leftovers can be frozen.