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Harvest-Time Stuffed Vegetables
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Brief Description
Beef and rice stuffed tomatoes, eggplant and peppers, baked with spaghetti sauce and topped with shredded cheese.
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Main Ingredient
vegetables
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Category: Main Dish
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 06, 2020
Number of Servings:
Ingredients:
- 1 cups - regular long-grain rice
- 1 3/4 pounds - ground beef
- 1 - large onion diced
- 1 - medium eggplant (about 1 pound)
- 2 tablespoons - salad oil
- 4 - medium tomatoes
- 4 - small green peppers
- 2 1/2 teaspoons - sugar
- 1 1/2 teaspoons - salt
- 1 teaspoons - oregano leaves
- 1/4 teaspoons - ground red pepper
- 1 jars - 32 oz. spaghetti sauce
- 2 cups - water
- 1/2 packages - 8 oz. mozzarella shredded cheese
Directions:
Prepare rice as label directs.
Meanwhile, in 12-inch skillet over high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned, stirring occasionally. Remove meat mixture to large bowl.
Cut eggplant lengthwise in half. With spoon, scoop out eggplant pulp from both halves, leaving a 1/4-inch thick shell; chop the pulp. In same skillet over medium-high heat, in hot salad oil, cook chopped eggplant until lightly browned and tender, stirring occasionally. Remove eggplant to bowl with meat.
Cut a thin slice from stem end of each tomato; scoop out pulp, leaving a 1/4-inch thick shell. Dice pulp. Cut off top of each green pepper; discard seeds.
Into meat mixture in bowl, stir sugar, salt, oregano, ground red pepper, diced tomato pulp, cooked rice and 2 cups spaghetti sauce.
Preheat oven to 375 degrees F. In large open roasting pan (about 17-1/2 inches by 11-1/2 inches) combine water and remaining spaghetti sauce.
Fill each vegetable shell with some ground-beef mixture. If any meat mixture remains after filling vegetable shells, sprinkle leftover into spaghetti-sauce mixture in roasting pan.
Arrange stuffed vegetables in roasting pan. Cover pan with foil; bake 50 to 60 minutes until vegetable shells are tender, basting frequently with sauce in roasting pan.
To serve, sprinkle tops of stuffed vegetables with shredded cheese.
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