Stuffed Peppers

Stuffed Peppers

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Stuffed Peppers

constituents
2.5 lbs ground beef
2 large onion, grated/ tattered
tbsp olive oil painting
1 tbsp cumin
1/2 tsp coriander
1 tsp of swab
1 tsp black pepper
8 bell peppers of colorful colors
1/2 tbsp turmeric
1 can tomato sauce( 16 oz)
1 mug of rubbish, grated
/ 2 mug cilantro, diced
Instructions
Preheat the roaster to 400 °F or 200 °C.
In a large visage heat 2 tbsp of olive oil painting over medium-high heat. Add the2.5 lbs of ground beef and cook it for 15 twinkles, or until it has browned.
Add the grated onions and cook for another 5 twinkles. Add the cumin, coriander, swab, and pepper. Mix well. Let it poach for 3 twinkles and also turn off the heat to let it cool.
Cut a thin slice off the top of each bell pepper and leave it to the side. Remove seeds and membranes; wash out the peppers. Shake off redundant water, stuff the peppers with the beef admixture from the visage and place the top slice from ahead over the peppers.
Open the tomato sauce can and add the swab, pepper, and turmeric to it. Mix inside the can. Pour some tomato sauce into a dish visage so it just covers the bottom.
Place the stuffed peppers over the sauce, and pour the rest of the tomato sauce on top of them. Cover the visage with antipode and place it in the preheated roaster for 35 twinkles.
Remove the visage from the roaster and remove the top from the peppers. Add the 1 mug of grated rubbish on top of the meat inside the peppers. Place the covers back on the stuffed peppers and singe the peppers for another 10 twinkles.
Once completely cooked, remove the visage from the roaster and trim with the1/2 mug of diced cilantro. Serve.
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