Stuffed Peppers (Adapted from Betty Crocker Cookbook) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 small green peppers, top cut off and deseeded
5 cups boiling salted water
1 pound ground beef
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon garlic powder (reduce salt if using garlic salt)
1 cup cooked and cooled white rice, such as jasmine rice
2 or 3 15-oz cans Hunts' tomato sauce
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Directions: |
Directions:Bring 5 cups salted water to a boil while preparing green peppers. Cut off tops of each pepper and deseed.
Plunge cleaned peppers into boiling water and leave for 5 minutes. Peppers are ready when bright green and slightly tender.
Remove peppers from water. Plunge into ice water to stop cooking process. (I just run cold water over the peppers in a colander)
In a bowl, mix 1 pound of ground beef, salt, garlic powder, chopped onion and cooked rice and 4-6 oz of tomato paste to make the filling. Mix with your hands.
In a spaghetti-sized pot, pour 15 oz of Hunts' sauce. Gently pack each peppers with filling. Do this firmly and fill to pepper's top.
Place filled peppers into pot with sauce. Pour the rest of sauce over peppers. Depending on how much sauce you like, choose if you want to use a total of 2 or 3 15-oz cans of sauce.
Cover pot. Put on heat, once the sauce is bubbling, turn down the heat and allow the stuffed peppers to cook. It's hard to overcook this recipe. (I like to leave the pot simmering for 70 - 100 minutes. To manage heat I move the pot from larger burner to smaller burners to maintain simmer without burning peppers.) Gently budge each pepper in the pot so it does not stick to bottom or sides of pan. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes with 70-100 minutes cook time. |
Personal
Notes: |
Personal
Notes: I find that summer peppers from from the produce stand are delicate; thus I fill those less and find that 6 peppers to 1 mixture recipe to be adequate.
For the 6 store-bought peppers I made for the Bell family, I prepared three mixture recipes, using 1/2 recipe to fill each pepper. When I have have mixture and zero peppers left, I make "meatballs" and cook them with the peppers. These tend to fall apart and yield a yummy meat sauce.
I like to serve this with a hardy, warm bread.
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