ach pepper and stand the peppers in a shallow baking dish
or 35-40 minutes.
Stuffed Peppers:
Spray casserole dish with
ff the tops of the peppers, and remove the seeds and
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
In a large bowl mix the ground beef, rice, tomatoes, worcestershire sauce, ketchup and pepper together.
Wash and clean out the peppers.
Save the tops of the peppers.
Stuff each pepper with a good amount of the ground beef mixture.
Nestle the peppers into the crockpot and place the pepper lids on top of the stuffed peppers.
Pour 1/3 cup of water around the bases of the peppers.
Cook on low 6-8 hours.
I cooked mine for 8 hours and they were perfect.
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to
ut the stems off the peppers, remove the seeds and membranes
ut the tops off the peppers, and remove the seeds.
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
Cut bell peppers in half, keeping stems intact.
My grandmother made the best stuffed peppers.
She could not read or write, so it was difficult to get a recipe from her.
She would sometimes add raisins or \"God's Fingers\" (pine nuts) to her peppers.
Cut off top of green pepper; remove seeds.
Cook 5 minutes in boiling water to cover.
Drain and set aside.
Combine ground beef, rice, 1/4 cup tomato sauce and remaining ingredients.
Stuff peppers with mixture and place in a small baking pan.
Pour remaining tomato sauce over stuffed peppers.
Cover and bake at 350\u00b0 for 50 to 60 minutes or until meat is done.
Recipe can be increased for more than two.
nd season.
For the peppers, cook rice according to package
o taste. Spoon into the peppers and cover the openings with
venly into pepper halves. Place peppers on prepared pan.
Combine
br>Place hollowed-out green peppers in a microwave-safe dish
Preheat oven to 350\u00b0.
Cut thin slice from top of peppers and remove all seeds and rinse.
Cook peppers in boiling salt water for 5 minutes.
Drain well.
Cook and stir ground beef, salt and onion in skillet until onion is tender.
Drain off fat.
Stir in garlic salt, rice and 1 cup tomato sauce.
Mix thoroughly.
Stand peppers upright in 8 x 8-inch ungreased baking dish.
Stuff each pepper with 1/2 cup meat mixture.
Pour remaining sauce over peppers and bake for 15 to 25 minutes.
Rinse peppers in cold water. Using a
Cut a thin slice from stem end of peppers.
Remove seeds and ribs.
Precook peppers in boiling water for 5 minutes; drain. Combine meat, rice, seasonings and egg.
Mix tomato sauce and gravy; add 1 cup to meat-rice mixture.
Stuff peppers.
Place in shallow baking dish.
Pour remaining tomato sauce mixture around peppers.
Bake at 350\u00b0 for 1 hour.
Makes 6 servings.
br>Set aside.
Cut peppers in half.
Remove seeds