½ cup cooked rice of choice (I used long grain brown rice)
1 onion sliced into rings
1 tomato quartered
4 medium/large peppers
1/3cup Baby Carrots
1/3cup Potatoes quartered
1/3cup Celery chopped
1/3 cup Ketchup (Heinz)
1/3 cup BBQ Sauce (Sweet Baby Ray’s)
2 cups beef broth
Seasoning: salt, pepper, oregano, garlic powder
Brown ground beef in skillet while chopping vegetables as noted above. I leave the skin on my potatoes but cut off any damaged skin. Cut tops off green peppers and clean out seeds. Set aside pepper tops and peppers. Line bottom of large soup pot with onion rings and add 2 cups of beef broth. Next layer quartered potatoes evenly and begin cooking on medium heat. This will keep your peppers from burning or getting soggy from the broth.
Once meat is browned, drain and season. I don’t measure these but I’d guess ¼tsp of each and just a light sprinkle of salt. Add cooked rice, ketchup and BBQ sauce and mix well. Stuff each pepper with the meat mixture. Add stuffed peppers to soup pot and arrange carrots, celery, tomatoes, and pepper tops within the pot- Finagle is more like it. I always end up cutting a bit too much of something or everything. Which is okay with me! We love our veggies in this house so I just rearrange until everything fits within. Cook on medium heat for 30 minutes with lid. Add additional time if potatoes aren’t cooked thoroughly.
Recipe by Crazy About My Baybah at http://www.crazyaboutmybaybah.com/stuffed-peppers-recipe/