1 small Onion, chopped
1 small Green bell pepper, chopped
1 Stalk celery, chopped
1 Garlic clove, pressed
2 tbsp Vegetable oil
14 1/2 oz Tomatoes, undrained, diced
10 1/2 oz Condensed beef broth, undiluted
8 oz Tomato sauce
1 cup Uncooked long-grain rice
1/4 cup Water
1 tsp Chili powder
1/2 tsp Sugar
1/2 tsp Dried italian seasoning
1 Bay leaf
1 dash Ground red pepper
4 Medium-size bell peppers, any color
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Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5 minutes. Remove and discard bay leaf.
Cut bell peppers in half lengthwise, leaving stems intact. Remove and discard seeds. Boil bell pepper halves in a small amount of water 3 to 4 minutes or until crisp-tender; drain well. Spoon rice mixture evenly into bell pepper halves; serve immediately. |
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