"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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Stuffed Green (or Red) Peppers (Slovenia) Recipe

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This recipe for Stuffed Green (or Red) Peppers (Slovenia), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:
Marcia Gevelinger Bastian
Added: Sunday, February 11, 2007
Category:
Ingredients:
6 green or red bell peppers, salt to taste, 1 lb. lean ground beef, 1/3 c. chopped onion, salt and pepper to taste, 1 (14.5 oz.) can whole peeled tomatoes chopped, 1 tsp. Worcestershire sauce, 1/2 c. rice uncooked, 1/2 c. water, 1 c. shredded cheddar cheese, 2 (10.75 oz) cans condensed tomato soup or tomato sauce, water as needed. Tabasco sauce and spices to add to soup or sauce mixture.
Directions:
Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes: Drain. Sprinkle salt inside each pepper and set aside.

In a large skillet, saute beef and onions for 5 minutes or until beef is browned. Drain off excess fat and season with salt and pepper. Stir in the tomatoes, rice, 1/2 c. water and Worcestershire sauce. Cover and simmer for 15 min. or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350º. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup or sauce with just enough water to make the soup a gravy consistency. Add spices and small amount of Tabasco sauce to taste. Pour over peppers. Bake covered for 25-35 min. until heated through and cheese is melted and bubbly.
Personal Notes:
Don likes 'em.

 

 

 

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