menu search

No Bake Stuffed Peppers



Cut peppers cut in half lengthwise, remove and discard stem ends and seeds.
Parboil in boiling salted water for 10 minutes drain and set aside.
In a small sauce pan add tomato sauce, sugar and basil, and set aside.
Brown ground been and onion well in a large skillet.
Stir in 1/2 cup of tomato sauce, 1/4 cup of rice, and 1/2 teaspoon of salt.
Cover and simmer 5 minutes, stir in cheese.
Spoon meat mixture into peppers, place in the skillet and pour remaining sauce around peppers cover and simmer 5 minutes.
Meanwhile bring water, 1/2 teaspoon salt and butter to boil stir in remaining rice remove from heat, let stand for 5 minute.
Serve peppers with rice on top of peppers with sauce and additional grated cheese if desired.