Cut the green peppers in half, top to bottom,
Cut off tops of peppers and cut in half, lengthwise.
Put peppers in saucepan and cover with water.
Bring to a boil and cook for 10 minutes.
Meanwhile, cook ground beef, onions and garlic until browned.
Drain.
Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through.
Place green peppers in a casserole dish and spoon filling into peppers.
Bake at 350 degrees for 25 minutes loosely covered by tinfoil.
Sprinkle cheese over the top and bake another 5-10 minutes until melted.
auce, salt and pepper. Arrange green pepper halves in
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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.
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get a
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.
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 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 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.
Cut tops from pepper. Chop enough peppers to make 1/4 C. Boil whole green peppers in water for 5 minutes. Sprinkle inside peppers lightly with salt. Cook beef, onion, 1/4 C green pepper. Drain fat. Add undrained tomatoes, uncooked rice, water, salt, sauce, and a dash of pepper. Bring to boil, reduce heat. Cover and simmer 15 to 18 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake covered on 350 for 30 to 35 minutes.
Cut the green peppers in half lengthwise.
Remove seeds and membranes. Set aside.
Mix the ground beef, tomato sauce, rice, egg, oregano, salt, pepper and garlic powder.
Spoon into pepper halves.
Place on roasting rack. Cover loosely with waxed paper. Microwave on High until green peppers are tender, about 12 to 16 minutes.
If you do not have a carousel in your microwave, rearrange peppers after half the cooking time.
Top each green pepper with catsup during the last 2 minutes of cooking.
Makes 6 servings.
Combine the ground beef, salt, pepper and onion together.
Add the tomato sauce and bread crumbs to the ground beef.
After cooking the meat until brown, put the meat into the green peppers. Boil the green peppers for about 2 minutes before you put the meat into them.
Wash and remove seeds and membrane from peppers.
In saucepan, add green peppers to boiling, salted water.
Boil 5 minutes; drain.
Sprinkle with salt inside.
Combine meat, rice and Worcestershire sauce together with tomatoes.
Cover and simmer 5 minutes.
Stuff peppers with meat mixture; place peppers in baking dish upright and bake, uncovered, for 25 minutes at 350\u00b0.
May sprinkle with grated cheese if desired.
Mix ground beef, rice, onion, egg, salt and pepper.
Remove stem ends of green peppers and fill with beef mixture.
Shape remaining beef into small balls.
Place green peppers and meatballs in saucepan.
Add tomato puree and can of water.
Simmer for about 1 hour or until beef is done, adding water if needed.
Cut tops from green peppers.
Discard seeds and membranes. Chop enough of the tops to make 1/4 cup and set aside.
Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Invert to drain well.
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.