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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers is from 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
½ c. uncooked long grain white rice
1 c. water
6 green/yellow/red/orange bell peppers
2 (8 oz.) cans tomato sauce
1 Tbs. Worcestershire sauce
¼ tsp. garlic powder
¼ tsp. onion powder
salt and pepper to taste
1 tsp. Italian seasoning
Directions:
Directions:
1. Place rice and water in saucepan, bring to boil. Reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
2. Remove and discard the tops, seeds, and membranes of bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright).
3. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Spoon equal amounts of mixture into hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Clair sprinkles cheese over the top of peppers if desired.
4. Bake at 350º for one hour.

3* - Clair mixes all things in bowl, using 15 oz. tomato sauce and mixing all ingredients and evenly placing in peppers. Rather than pouring tomato sauce on peppers later.
4* - Recipe states "basting with sauce every 15 minutes, until the peppers are tender" - nobody has time to baste every 15 minutes. Just cook until tender.

 

 

 

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