Sunday, February 5, 2012

Stuffed Peppers

I remember these as a child. I always ate the filling out first. Others are topped with bread crumbs or cheese, but not this time time. Oh, and pleased don't be shocked at the secret ingredient...

1 lb gound beef
1/2 medium onion, chopped
2 cloves garlic, minced
4 bell peppers
2 cups cooked rice
1/2 stalk celery chopped
italian seasoning
1 small can  plus 2 oz tomato sauce
1/4 cup stock
3 tablespoons ketchup
1/2 tablespoon worcestershire sauce


Cut top off the peppers Remove the core and stem.

. Brown ground beef, add salt, pepper and italian seasoning

 Cook 2 cups of rice according to the package directions.

Remove membrane, seeds, and rinse. Chop the  remaining peppers.

Mix ichopped onion, garlic and peppers in the ground beef.

Stir in the cooked rice.

Fill each pepper with beef and rice mixture

Add sauce and ketchup. Bake at 375 for 1 hour.

Cut the tops off the bell pepper, remove rthe stems, and mince the pieces. Chop the onion, garlic and celery and set them aside.
 Cook the rice according to package directions.
Brown the ground beef and add the salt, pepper and Italian seasoning. Gently remove the core, seeds, and the white pithy membranes from inside the peppers and gently rince out.
Add they chopped vegetables, and rice to the ground beef. add the broth and 2 tablespoons of tomato sauce. Mix well so it is all well incorperatoed.  The mixture should be moist and sticky.
Fill each pepper to the top, pack it down as you go. Mix the ketchup and the small can of tomato sauce together. Split the mix between the peppers.
Top with the tomato mixture and bake for one hour at 375 degrees.

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