This is another one of our families comfort foods. It is a hearty, flavorful meal which is best served when the temperatures drop. We always grow peppers I. Our home garden and this recipe is great at harvest time.
1 lb Ground Beef or ground Elk
1 medium Onion diced
1 cup uncooked rice
1 14.5 oz can of Diced Tomatoes
1 14.5 oz can Tomato Sauce
1/2 teaspoon minced Garlic
1/2 teaspoon Garlic powder
1/2 teaspoon Montreal Steak Seasoning
Fresh ground Pepper
1/4 teaspoon Emeril’s Original Seasoning
2 Green Pepper cut in half and cleaned of seeds and membrane
Place ground beef, rice, garlic, seasonin, two tablespoons tomato sauce, and two tablespoons diced tomatoes into a bowl mix well. Seperate into 4 portions. Stuff each half pepper with meat mixture.
Dump 1/2 of each can of tomatoes into the bottom of a enameled Dutch oven or regular Dutch oven. Place the four stuffed peppers into pot and cover with remaining sauce and diced tomatoes from the can. Add water to sauce can to measure 1/4 of a can and swish to get remaining sauce from side. Pour additional water in the bottom.
Put on stove over medium heat. Simmer on low for 40 minutes. Check throughout cooking time to make sure the pot does not run out of moisture or cook to high and burn. Cook slow and low.
Cut meat in half to ensure it is thoroughly cooked.
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