Sort ingredients
cawlensing
QR Code
Listen
Pdf
Remove the tops from the peppers, and set them aside. Scoop out the centers, removing all seeds.
Chop the remaining veggies.
In a large bowl, add all of the ingredients except the bell peppers.
Divide the rice evenly, stuffing it into the peppers.
Place the tops back on top, and set the peppers aside.
In a large, deep pot over medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic, salt, and pepper. Sauté for 3-4 minutes or until the onions are translucent. Stir in the tomato sauce, tomato paste, and water.
Bring the ingredients to a boil. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
Stir in the green beans and sugar. Arrange the stuffed peppers on top of the mixture.
Cover, and cook for 25-30 minutes or until the green beans are tender.
Serve immediately!
Store in an airtight container in the fridge for up to 5 days.