Stuffed Green Peppers 2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PEPPER SHELLS
3: Green Bell Peppers, Lg
5 cup: Water, Boiling, Salted
MEAT FILLING
1 lbs: Lean Ground Beef,
1/4 cup: Onion, Chopped, 1 Sm
1/2 cup: Celery, Chopped
8 ounce: Tomato Sauce, 1 Cn
1 tsp: Salt,
1/4 tsp: Garlic Salt,
1 tsp: Worcestershire Sauce,
1/2 cup: Instant Rice, Uncooked
1/2 cup: Water,
Directions:
Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in
half. Wash the insides and outsides of the peppers after removing the
seeds and membranes. Cook the peppers in the boiling salted water for
5 minutes then drain and set aside. Cook and stir the meat, onion
and celery in a large skillet until the meat is brown. Drain off the
excess fat. Stir in half of the tomato sauce and the remaining
ingredients, heat to boiling then reduce the heat and simmer,
covered, for 5 minutes. Place the peppers, cut sides up, in an
ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat
filling into each of the pepper half evenly and then cover the pan
with aluminum foil. Bake for 25 minutes then uncover and top with the
remaining tomato sauce and bake an additional 5 minutes.
Source from luhu.jp
half. Wash the insides and outsides of the peppers after removing the
seeds and membranes. Cook the peppers in the boiling salted water for
5 minutes then drain and set aside. Cook and stir the meat, onion
and celery in a large skillet until the meat is brown. Drain off the
excess fat. Stir in half of the tomato sauce and the remaining
ingredients, heat to boiling then reduce the heat and simmer,
covered, for 5 minutes. Place the peppers, cut sides up, in an
ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat
filling into each of the pepper half evenly and then cover the pan
with aluminum foil. Bake for 25 minutes then uncover and top with the
remaining tomato sauce and bake an additional 5 minutes.
Source from luhu.jp