Peppers Stuffed With Italian-style Beef Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 large: Sweet peppers, (green, red,
1/4 tsp: Pepper,
-yellow, orange or a
1/4 cup: Finely chopped prosciutto,
-combination),
-, 1oz
1 lbs: Extra-lean ground beef,
1/4 cup: Chopped fresh parsley,
1 medium: Onion, chopped
2 tbsp: Drained capers, chopped if
2: Clv Garlic, minced
-large,
3/4 cup: Red Wine,
1: Egg white,
1: Tomato peeled and chopped,
2 tbsp: Grated Parmesan cheese,
1 tsp: Dried Basil,
Directions:
Description:
Colorful and tasty, the filling for these easy stuffed peppers can be
made ahead and refrigerated, covered, up to 24 hours or frozen for up
to 1 month.
Preparation Time: 30 minutes Cooking Time: 40
minutes Oven Temp: 375oF
Instructions:
Cut peppers in half, removing seed, stems and white membranes. Place
cut sides up in a shallow non stick or very lightly oiled baking dish
large enough to hold them in a single layer, set aside.
In a large nonstick skillet, cook beef, onion and garlic over
medium-high heat, stirring often, 4 to 5 minutes or until beef lsoes
its red color and onion is softened. Drain off all fat.
Stir in wine, tomao, basil, and pepper; cook over medium-high heat 4
to 5 minutes or until almost all of the liquid has evaporated.
Remove skillet from heat; stir in prosciutto, parsley, cand capers;
let cool 15 minutes. Stir in egg white until well combined.
Divide beef mixture evenly among pepper halves, spooning into
cavities; sprinkle evenly with Parmesan. Pour 1 cup water around
peppers in dish, bake in 375F oven 30 to 40 minutes or until peppers
are tender and topping is golden brown.
Source/Author: Homemakers Recipe Collection of The Year typo Bob
Shiells
Nutrition: per: Serving
Calories: 147 Total Fat (g): 6
Protein (g): Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g):
Notes:
To peel tomaoes, immerse them in a large saucepan boiling water 10
seconds or until skins loosed. Drain then chill under cold running
water; remove core and slip off skins.
From: Bob Shiells Date: 09-26-94
Source from luhu.jp
Colorful and tasty, the filling for these easy stuffed peppers can be
made ahead and refrigerated, covered, up to 24 hours or frozen for up
to 1 month.
Preparation Time: 30 minutes Cooking Time: 40
minutes Oven Temp: 375oF
Instructions:
Cut peppers in half, removing seed, stems and white membranes. Place
cut sides up in a shallow non stick or very lightly oiled baking dish
large enough to hold them in a single layer, set aside.
In a large nonstick skillet, cook beef, onion and garlic over
medium-high heat, stirring often, 4 to 5 minutes or until beef lsoes
its red color and onion is softened. Drain off all fat.
Stir in wine, tomao, basil, and pepper; cook over medium-high heat 4
to 5 minutes or until almost all of the liquid has evaporated.
Remove skillet from heat; stir in prosciutto, parsley, cand capers;
let cool 15 minutes. Stir in egg white until well combined.
Divide beef mixture evenly among pepper halves, spooning into
cavities; sprinkle evenly with Parmesan. Pour 1 cup water around
peppers in dish, bake in 375F oven 30 to 40 minutes or until peppers
are tender and topping is golden brown.
Source/Author: Homemakers Recipe Collection of The Year typo Bob
Shiells
Nutrition: per: Serving
Calories: 147 Total Fat (g): 6
Protein (g): Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g):
Notes:
To peel tomaoes, immerse them in a large saucepan boiling water 10
seconds or until skins loosed. Drain then chill under cold running
water; remove core and slip off skins.
From: Bob Shiells Date: 09-26-94
Source from luhu.jp