It was a productive day in the kitchen and garden.  We harvested lots of bell peppers among other things.  Many of the peppers were diced and frozen for later, but these lucky winners in the picture made excellent stuffed peppers.  I saved a few stuffed peppers for the freezer too.  Hopefully those turn out just as well.

 

 

Stuffed Bell Peppers

Sized to 6 Servings

Ingredients

6 large Bell pepper; or 12 on the small side	2 tab Caribbean spice blend
1 pound Ground beef	1 cup Long grain rice
1 Onion; chopped	1 1/2 cups Beef broth; homemade
2 cloves Garlic; minced	3 cups crushed tomatoes
2 teaspoon Salt	1 tablespoon lard; or butter

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Cook rice in beef broth until tender

3. Prepare bell peppers for baking by cutting off the tops and removing the spines and seeds and discard.

4. In a large skillet over medium-high heat cook onions in butter or lard until soft, then add ground beef and spices, cook until brown. Be sure to separate beef into small pieces while stirring. Next add garlic and cook rice. Stir in tomato sauce and salt.

5. Remove skillet from heat. Mix all ingredients well then stuff mixture into peppers.

6. Place stuffed bell peppers upright into shallow baking dish. Bake stuffed bell peppers uncovered at 350 degrees for 35 minutes or until peppers are tender.