Beef Stuffed Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Green Bell Peppers
1 lb. ground chuck
1 small onion finely chopped
1 stalk celery finely chopped
Tops of the green peppers finely chopped
4 cloves garlic
1 small can 8 oz. Hunt’s tomato sauce
1 small can 6 oz Contadina Tomato Paste
1 cup Progresso Italian Seasoned Bread Crumbs
6 Tablespoons Blue Bonnet Margarine
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Directions: |
Directions:Slide the tops off of the peppers about ˝ inch down from the top. Bring a five quart pot half full of salted water to a full boil and using tongs dip each pepper individually into the boiling water for just one minute or until it is barely soft. You can tell by the color. It will turn a slightly lighter shade of green. Turn upside down on paper towels to drain and allow to dry completely before stuffing.
Sauté the ground chuck till browned and remove from the skillet. Fry the tomato paste in the drippings. This reduces the bitterness of the tomato paste. Add the onions, celery, and chopped peppers to the tomato paste before it burns. This is tricky. Be sure that the paste does not get too brown. Saute for two minutes and add the finely chopped garlic and meat back to the pan. Add the tomato sauce to the meat mixture. Turn off the heat and gradually add the bread crumbs to the mixture till the right consistency has been reached. The mixture should hold together but not be dry. Let the mixture cool a little and then stuff the peppers to a little above the rim.
Put the peppers in a glass baking dish so that they fit snugly but not too tight. Sprinkle the tops of the stuffed peppers with some of the bread crumbs and dot each one with a pat of the margarine.
Bake in a 350° oven for thirty minutes or until the tops are crispy and golden brown. |
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Number Of
Servings: |
Number Of
Servings:6 |
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