stuffed peppers with burl

Servings: 5

Prep time: 20 minutes

Total time: 45 minutes

Recipe

5 green bell peppers

½ cup white rice

1 cup water

2 lbs ground beef

¼ Tbsp each salt and pepper

1 tsp granulated garlic

1 tsp onion powder

1 tsp paprika

½ tsp dried oregano

½ Tbsp Worcestershire sauce

2 cups Burl, Maple Syrup & Pecan

Instructions

Place water and rice in medium-sized sauce pot, cover with lid, and heat on HIGH on stove top. When water reaches boil, reduce to LOW, and let simmer until water is completely absorbed. Remove from heat, fluff with wooden spoon or fork, and set aside.

Place ground beef in large skillet on stove top, and cook on MEDIUM. Use spatula to crumble the beef. Add all seasonings (except the Burl) and mix well, then cook until beef is browned. Turn heat on LOW. Add cooked rice and Burl, mix well, and cook for 5 minutes. Remove from heat and set aside.

Preheat oven to 350°. Wash and hollow out peppers, remove any remaining seeds, and place peppers upright in 9x13 baking pan. Fill peppers with cooked beef, rice, and Burl. Add water to just cover bottom of pan and cover with aluminum foil. Bake for 20 minutes. Remove from oven and serve. Enjoy!