Stuffed Bell Peppers On Rice - cooking recipe

Ingredients
    6 large green peppers
    4 slices bread
    1 1/2 lb. ground round or chuck
    1 Tbsp. chopped parsley or 1 tsp. dried parsley flakes
    1 clove garlic, minced
    1/2 c. finely chopped celery
    1 tsp. salt
    1/4 tsp. pepper
    1/4 c. grated sharp cheddar cheese (optional)
    1 egg
    2 - 1 lb. cans tomatoes
    1 tsp. instant minced onion
    1 tsp. salt
    1 tsp. sugar
    1/4 tsp. cinnamon
    2 whole cloves
    1 1/2 tbsp. flour
    1/2 c. cold water
Preparation
    Cut tops off pepper, remove seeds and membrane.
    Cook peppers in boiling salted water, about 5 minutes; drain.
    Soak bread in water or milk to soften, squeeze dry.
    Combine bread with meat and next 7 ingredients.
    Stuff peppers with meat mixture.
    Place in large baking dish.
    In sauce pan combine tomatoes, onion, 1 tsp. salt, sugar, cinnamon and cloves; simmer 10 minutes.
    Sieve or puree tomato sauce in blender, return to saucepan.
    Mix flour with water, add to strained sauce, cook stirring until slightly thickened; pour over peppers.
    Cover, bake at 350\u00b0 for 30 minutes. Uncover; bake 15 minutes more.
    Serve on fluffy rice.
    Makes 6 servings.

Leave a comment