For the curry aioli, process the
rections for stuffed peppers with ground beef and rice.
Cut tops off peppers;
cover and simmer for 35-40 minutes.
Stuffed Peppers:
Spray casserole
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
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PREPARE your favorite recipe for quick-cooking rice, to
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.
ut the stems off the peppers, remove the seeds and membranes
nto the peppers and cover the openings with foil. Grill for 10
venly into pepper halves. Place peppers on prepared pan.
Combine
e peppers, and remove the seeds. Cook peppers in boiling water for
Cut bell peppers in half, keeping stems intact.
Preheat oven to 350\u00b0.
Blanch the peppers and set aside. Meanwhile, in a large skillet, saute the onion in olive oil until just softened.
Add sausage and saute until browned.
Remove the skillet from the heat; add bread crumbs, cheese and egg and mix well.
Cut peppers lengthwise, then stuff with sausage mixture. Place stuffed peppers into a baking dish and bake for 20 to 25 minutes at 350\u00b0.
Yields 4 servings.
o coat and season.
For the peppers, cook rice according to
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.
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
e stem ends of the peppers and reserve. Discard the
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.
Rinse peppers in cold water. Using a
our fingers to mix. Refrigerate for 30 minutes to marinate.