Peppers & Rice

by Kimberly

This is an old family favorite that delivers the taste of stuffed peppers without the fuss in less time.

1 Tablespoon butter
1 Cup long grain rice
1 teaspoon salt
2 Cups water

1 pound ground beef
1 small onion, chopped fine
1/2 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon sage
1 green or red pepper cut into squares

In a 2 quart saucepan, melt butter over medium heat. Add rice and cook for 1minute, until rice turns whiter - do not burn (this step helps rice be less sticky and can be omitted). Add salt and water and bring to a boil. Cover,
reduce heat and cook for 15 minutes. Let stand off the heat for an additional 10 minutes.

In a large pan brown ground beef and onion. Drain and return to pan. Add spices, green or red pepper and cooked rice to ground beef and onion mixture. Cook over low heat for 10 minutes.


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