Stuffed Green Peppers
Ingredients
2 large green sweet peppers
3/4 pound ground beef
1/3 cup chopped onion
1/2 can diced tomatoes
1/2 cup water
1/3 cup long grain rice
1 tablespoon A-1 sauce
1/2 teaspoon dried oregano
1/2 cup shredded American cheese
Directions
1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash salt. Invert on paper towels to drain well.
2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, A-1 sauce, oregano, salt, and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese.
3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375-degree oven about 15 minutes or till heated through. Sprinkle with the remaining cheese. Let stand about 2 minutes or till cheese is melted.
Notes
The original recipe calls for Worcestershire sauce instead of A-1. I've only made it that way once but I thought it was really bland. Also, as I found out last night, you can't just use whatever kind of cheese you like. I tried it with monterey jack and that was just too bland. Usually cheddar works fine, though.
Source
modified from Better Homes and Gardens New Cook Book, pg. 329
2 large green sweet peppers
3/4 pound ground beef
1/3 cup chopped onion
1/2 can diced tomatoes
1/2 cup water
1/3 cup long grain rice
1 tablespoon A-1 sauce
1/2 teaspoon dried oregano
1/2 cup shredded American cheese
Directions
1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash salt. Invert on paper towels to drain well.
2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, A-1 sauce, oregano, salt, and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup cheese.
3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375-degree oven about 15 minutes or till heated through. Sprinkle with the remaining cheese. Let stand about 2 minutes or till cheese is melted.
Notes
The original recipe calls for Worcestershire sauce instead of A-1. I've only made it that way once but I thought it was really bland. Also, as I found out last night, you can't just use whatever kind of cheese you like. I tried it with monterey jack and that was just too bland. Usually cheddar works fine, though.
Source
modified from Better Homes and Gardens New Cook Book, pg. 329
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