Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.
In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.
Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.
th aluminum foil.
Rinse bell peppers. Cut off the tops and
nion; mix.
Cut green bell peppers in half, remove caps and
min., add onions, chopped peppers and celery; season with salt
ox (or use your own recipe) in another large pan.
ff and remove seeds from bell peppers. When the water has come
eat through.
Take the bell peppers and wash them off. Cut
he rice.
Cut the bell peppers in half, from top to
he top fourth of the bell peppers.
Remove the seeds and
ice is cooking, cut the bell peppers in half from the stem
Preheat oven to 375\u00b0.
Cut tops of bell peppers and remove seed.
Set aside.
In large bowl, combine remaining ingredients and mix well.
Fill peppers with mixture and bake in baking dish sprayed with nonstick cooking spray at 375\u00b0 for 40 to 50 minutes. Recipe makes 4 servings.
Ultra low-fat.
Cook bell peppers in boiling water for 3-
Brown ground beef.
Add onion and bell peppers.
Cook until tender.
Add enough water to cover the mixture.
Add salt, pepper, garlic and red pepper.
Let boil 5 minutes.
Add cooked rice. (Mixture should not have very much water left.)
Stuff whole peppers.
(Boil bell peppers to be stuffed for a few minutes or until tender.)
Bake at 325\u00b0 for 20 to 25 minutes.
tems and seeds from the bell peppers; set them aside. Melt the
ff of bell peppers and clean and wash. Place bell peppers in large pot
Preheat oven to 350\u00b0F.
In large bowl, mix all ingredients except bell peppers and cheddar cheese.
Add salt and pepper to taste.
Cut top of bell peppers, clean the inside and rinse well.
Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
Add 1/2 cup water to shallow baking dish.
Add bell peppers and cook for 30 minutes or until peppers are tender.
Place ground beef in a large bowl.
Add salt, pepper, onion, tomato paste, eggs and flour.
Mix ingredients well.
Hull out insides of bell peppers (seeds and pulpy matter), leaving bottom intact.
Stuff meat mixture into bell peppers.
Place stuffed peppers in roasting pan; cover bottom of pan with water.
Bake for 1 hour at 375\u00b0.
Serves 6.
Cut bell peppers in half; clean and boil in lightly salted water until tender, approximately 3 to 5 minutes.
Melt butter in a large skillet.
Saute onions, chopped bell peppers and celery for 3 to 4 minutes.
Add ground meat and season with the garlic salt, pepper, Worcestershire sauce, garlic powder, seasoned salt and red pepper.
Drain excess grease, then add sherry, tomatoes, eggs, cheese and bread crumbs.
Stuff into individual bell pepper shells and bake at 350\u00b0 for 20 minutes until firm.
Serves 10.
ff of each of the bell peppers and remove the seeds. Place
ightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking