Saturday, March 13, 2010

Stuffed Green Peppers

Stuffed Green Peppers
From Betty Crocker Cookbook

6 large green peppers

5 cups boiling, salted water
1 pound ground beef
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon garlic
1 cup cooked rice
1 can (15 oz.) tomato sauce

Preheat oven to 350F.  Find a pot large enough to hold all the peppers and heat the water with salt added.  Cut a thin slice from the stem end of each pepper. Remove all seeds and membranes. Wash inside and out. Add peppers to the boiling water and boil for five minutes. Remove peppers from pot and drain.  In a saute pan, cook and stir ground beef and onion until onion is tender. Drain off fat. Stir in salt, garlic, rice and one cup of tomato sauce. Heat through.  Lightly spoon each pepper with about 1/2 cup of the meat-rice mixture. Stand peppers upright in an ungreased baking dish. Pour remaining tomato sauce over peppers. Cover; bake for 45 minutes. Uncover, and bake 15 minutes longer.

Crockpot Stuffed Peppers

5 or 6 green peppers

1 lb ground beef
1/4 cup finely chopped onion
1 egg
1 large can of tomato sauce
1 cup of instant rice
salt and pepper to taste

Cut each pepper in half. Remove core and seeds. Combine beef, onion, egg, 1/2 cup of the tomato sauce and rice in a bowl. Mix well. Fill each pepper half with the mixture. Place peppers right side up in crock-pot, pour remaining tomato sauce over the peppers. Cover pot and cook on low for 8 to 10 hours.
Makes 5 to 6 servings.

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