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Old fashion stuffed green peppers Recipe

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This recipe for Old fashion stuffed green peppers, by , is from The DeGregori Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Thomas DeGregori

Category:
Category:

Ingredients:  
Ingredients:  
6 large green bell peppers, tops cut away and seeds removed
2 Tbsp vegetable oil
1 c finely chopped yellow onions
c finely chopped green bell peppers
lb ground beef
lb ground pork
1 Tbsp minced garlic
c finely chopped fresh parsley leaves
tsp salt
tsp ground black pepper
1 pinch red pepper flakes
2 c cooked long or medium-grain white rice
8 oz tomato sauce
1 c mozzarella cheese
water (or chicken broth)

Directions:
Directions:
Preheat the oven to 350 F
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes.
Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil medium-high heat.
Add the onions and chopped bell peppers and cook stirring, until soft, about 3 minutes
Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes.
Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well.
Remove from heat and adjust the seasoning, to taste.
Pour enough water (or chicken broth) into a baking dish just to cover the bottom, about 1/8-inch deep.
Stuff the bell peppers with the rice mixture and place in the baking dish.
Bake until the peppers are very tender and the filling in heated through, approximately 20 minutes.
Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes.

Relevant Fahrenheit temperatures for Cooking, Aging and Preserving Beef

Below 32 - microbe multiplication largely ceases but does not die and will resume when temperatures rise. Any toxins previously released will still be dangerous when meat thaws. Enzyme activity transforming meat is dormant.

36 to 39 - temperature range for safe dry aging

40 to 140 - temperature range for rapid harmful and beneficial microbial growth -- 141 to 165 temperatures lethal to most microbes - check with digital thermometer and cook all meat to 165 for food safety, particularly Chicken, Turkey and other fowl.

150 to 160 - temperatures in which enzyme activity that melts collagen begins to 180 collagen melting ceases

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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