"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Peppers, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 large green peppers 1 1/2 lbs. lean ground beef 1-2 C white rice (depending on how much rice you like) Diced onion Worcestershire sauce Salt & Pepper 1 large can tomato sauce Shredded cheddar or Colby cheese
Cut peppers in half and remove the seeds. Place cut side up in a baking pan. In a large bowl, mix remaining ingredients, except tomato sauce and cheese. Fill the shells of the peppers. With the extra meat, make meatballs and place around the peppers. Pour tomato sauce over peppers. Bake @ 350º for 1 - 1 1/2 hours. During last half hour put cheese on top.
Baked potatoes go well with this. Use the tomato sauce as a gravy.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.