Colors of Italy Stuffed Bell Peppers

Stuffed peppers are always a treat. This version uses red, yellow and green peppers--all the colors of the Italian flag.

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Ingredients:

• 1 lb lean ground beef
• 6 medium bell peppers; 2 red, 2 green, 2 yellow
• 1 medium onion, diced
• 1 large clove garlic, minced
• 1 14 oz can petite diced tomatoes, drained and liquid reserved
• 2 4 oz cans roasted garlic tomato sauce
• 2 cups cooked rice
• 1 tbsp Italian seasoning
• 1 tsp cinnamon  
• 1 tbsp parsley, chopped
• 1 tbsp salt

Method

Wash peppers, slice off tops, and remove seeds. Place peppers in a pot sized so peppers touch each other and stand up. Add two cups water and salt to peppers. Cover and bring to a boil and then turn off. Dice bell pepper tops, excluding stem. In a large skillet, brown ground beef, add onions, bell pepper and garlic. Continue to cook another five minutes. Add Italian seasoning, cinnamon, and diced tomatoes, heat through and add two cups cooked rice and mix completely. Remove lid from parboiled bell peppers. Do not remove water. Add ground beef and rice mixture to fill each bell pepper. Pour remaining mixture between peppers. Pour reserved liquid from tomatoes over and around peppers. Pour tomato sauce over and around peppers. Top with parsley, cover with lid and simmer for 1 1/2 hours.

Notes:

Number of servings: 4-6

Submitted By: nursecook
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