Remove seeds from green peppers; set aside.
Finely chop onion; set aside.
Mix together the hamburger, bread crumbs, onion and egg.
Stuff mixture into green peppers.
Place stuffed green peppers on shiny side of individual pieces of foil; top with 1/4 cup of tomato sauce.
Wrap, using drugstore wrap method.
Place on coals; cook for 12 to 15 minutes on each side.
For the Meatloaf, combine all of the ingredients and mix
Wash green peppers; cut a thin slice from stem end of each. Remove all seeds.
In a saucepan, boil peppers in boiling water with 1 1/4 teaspoons salt for 5 minutes.
Meanwhile, combine chuck with onions, celery, 1 teaspoon salt, minced peppers, egg and cream.
Drain peppers; stuff with meat mixture.
Place stuffed peppers in an 8 x 8 x 2-inch baking dish.
Cut the green peppers in half, top to bottom,
Heat oven to 350\u00b0.
Cut thin slice from stem end of each green pepper.
Remove all seeds and membranes.
Cook peppers in boiling water for 5 minutes.
Drain.
Cook and stir meat and onion until tender.
Stir in salt and garlic salt, rice and half of tomato sauce.
Heat thoroughly.
Stuff green peppers.
Stand peppers upright in baking dish.
Put remaining sauce over peppers.
Bake 45 minutes, covered.
Uncover.
Bake 15 minutes longer.
Saute onion; add ground beef and cook until color changes; drain off fat.
Stir in 1/2 can tomato sauce and remaining ingredients and set aside.
Cut green peppers in half lengthwise; remove core and seeds.
Place peppers, hollow side up, in shallow casserole dish.
Spoon beef mixture into pepper halves.
Spoon remaining tomato sauce over peppers.
Heat, covered loosely, with wax paper for 19 to 22 minutes or until peppers change color and become tender.
Cover stuffed peppers with cheese (optional). Yields 6 servings.
Boil green peppers for 5 minutes.
Mix all other ingredients and stuff cooled peppers, then bake 45 minutes uncovered in 350\u00b0 oven.
Seed and chop the tomato; chop the green onion.
Combine all ingredients except green peppers in a bowl, stir well.
Refrigerate for several hours.
Cut peppers into 1 1/2 inch wide strips, then cut strips in half cross-wise.
Spoon crab filling on to the pepper pieces, garnish if desired.
A mixture of green and red bell peppers can be used for a festive holiday touch.
Crab spread can also be served with toasted baguette slices.
Preheat oven to 350\u00b0.
Cut off tops of green peppers; remove seeds.
Heat 1 tablespoon oil in skillet.
Add garlic; cook 1 minute.
Add all remaining ingredients, except 2 tablespoons oil; mix well.
Wash green peppers and cut the stem part
Cut the tops off the green peppers. Discard the seeds and membranes.
Wash green peppers and drain well.
Salt cavity lightly. Combine in medium bowl the ground ham,
rice, water, onion, salt and 1/4 cup ketchup.
Mix well. Stuff green peppers 2/3 full. Arrange stuffed peppers in crock-pot.
(May be stacked with carrot pieces to help support peppers.)
Pour in ketchup and water. Cook on low 6 to 8 hours; high 3 hours. Serve on a bed of rice and pour tomato sauce over top.
Prepare rice according to directions.
Brown hamburger meat with chopped onion; drain.
Add Ragu sauce and stir in rice.
Add Cheddar cheese.
Prepare green peppers by cutting off top and seeding.
Parboil in lightly salted water for 2 minutes.
Drain. Fill peppers with ground meat mixture; sprinkle with Parmesan cheese.
Put 1/2 teaspoon catsup on each stuffed pepper.
Bake for 30 minutes at 325\u00b0.
Wash the green peppers. Drain well. Salt cavities lightly. Combine beef, rice, water, onion, salt and 1/4 cup ketchup.
Mix well.
Stuff green peppers. Arrange stuffed peppers in crock-pot. Pour in ketchup and water. Cover and cook on low for 6 to 8 hours (high 3 hours).
Serve on a bed of rice and pour tomato sauce over top.
Cut the tops off the green peppers and scoop out the insides.
Boil them for 4 minutes. Set aside.
Fry the ground turkey until it's browned. Add seasoning.
Shred one cup of Monterrey Jack cheese.
Add tomato sauce to browned turkey and add half a can of water. Let simmer until meat is saturated.
Fill green peppers with browned turkey mixture and top with cheese.
Cut green peppers in half.
Lay stuffed peppers (meat side down) in baking dish.
Mix 1/2 cup water and 1 can tomato soup with salt and pepper.
Pour over peppers.
Cover peppers with waxed paper and microwave about 20 minutes.
Baste at least twice.
Remove stems and seeds from green peppers.
Rinse and drain on paper towel.
Mix ground beef, bread crumbs, salt, pepper, onion, rice and 1/2 cup tomato juice.
Stuff green peppers with mixture. Place in 1 1/2-quart baking dish.
Pour remaining tomato juice over stuffed peppers.
Bake, covered, at 350\u00b0 for 45 minutes.
Uncover; bake for 15 minutes longer.
Yields 6 servings.
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon black pepper, oregano and egg.
Wash green peppers; cut off tops and remove seeds.
Fill peppers with meat mixture.
Place, open side down, in circle in roasting pan.
Combine all remaining ingredients, except potatoes; pour over peppers.
Place potato slices in center of pan.
Bake for 1 hour and 15 minutes at 400\u00b0.
Yield: 8 servings.
Mix all ingredients except peppers. Place in cavity of green peppers.
Bake at 350\u00b0 for 25 minutes.
Mix all ingredients except red and green peppers.
Cut lengthwise.
Fill with mixture.
Put into a baking dish.
Bake for 50 minutes at 375\u00b0.
Remove cover.
Bake 10 more minutes.
Serves 4.