"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Mamaw Helen's Bell Pepper Casserole, by Dody Ogletree, is from The OgletreeFamily Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Bell peppers (cut into 1" pieces) 1 small onion (chopped) 1-1/2 lb. hamburger meat Canned chopped tomatoes - (Mamaw Helen's) or 1 lg. can from grocery store 3 T. Salsa Tony Cachery's Creole Seasoning-season to taste Worchestershire Sauce-season to taste Garlic Salt-season to taste Mexican Rice - Lipton pkg. - cooked 1-1/2 c. Brown Rice - cooked
Line a 9" x 13" casserole dish with bell pepper. Brown hamburger meat in a large non-stick skillet or pan. Add chopped onion, remaining bell pepper and cook until tender. Add tomatoes, salsa, Creole seasoning, worchestershire sauce, garlic salt, and cooked rice. Heat through. Pour over the bell peppers in the casserole dish and bake at 400º for 30 min.
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