"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Skillet-Simmered Stuffed Peppers Recipe

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This recipe for Skillet-Simmered Stuffed Peppers, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Nabors
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium green peppers
2 tbsp. butter
1 lb. ground beef
2 c. hot cooked rice
1 tsp. salt
Pepper, cinnamon, all-spice to taste
2 tbsp. butter
1 medium onion sliced
1 can (29 oz.) tomatoes
1 can (8 oz.) tomato sauce
Salt & pepper to taste

Directions:
Directions:
Wash peppers; slice off tops; remove seeds. Rinse w/ cold water. Arrange peppers in a large skillet and add boiling water to come halfway up sides of peppers. Cover and let simmer for 5 minutes. Drain and turn peppers upside down on a rack to drain completely.

Melt butter in skillet and add ground beef. Stir and sauté until lightly browned. Add cooked rice, salt, pepper, cinnamon, and all-spice. Divide mixture evenly between 8 pepper cases, being careful not to pack too tightly. Heat additional butter in skillet and add sliced onion. Sauté until slightly soft & yellow. Add tomatoes and tomato sauce, salt & pepper. Stir to blend. Arrange peppers in seasoned sauce. Spoon a little sauce over each pepper to moisten filling.

Cover and bring to boiling. Reduce heat to low and cook for 35 to 40 minutes, or until peppers are soft, but firm. Serves 4 to 6.

 

 

 

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