top with a layer of Mexican cheese and a layer of
lightly. (Prepared this way, the peppers should come out crisp-tender
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.
Cook beef, onion, green pepper, garlic, salt, and pepper until meat is done. Add tomatoes, tomato sauce, water, and cumin. Simmer 10 minutes. Stir in rice, simmer uncovered for 5 minutes. Remove from heat cover and let stand 5 minutes. Drain grease from meat. Remove tops from peppers and place in boiling water for 4 minutes. Fill peppers with meat. Place rest of the meat in an ungreased 9 x 13 pan. Top with stuffed peppers. Cover and cook on 350\u00b0 for 1 hour. Heat cheese sauce and cover peppers with cheese sauce.
Cook the peppers on a hot pan until the skin is burnt all the way around them (yes, let the skin burn). Place peppers in a plastic bag and let them sweat. After they have set for a while take them out and the skin should come right off. Cut a slit length-wise in the peppers and fill with mixture of cheese, onion and tomato. Hold the peppers together with toothpicks. After peppers have been stuffed, roll them in flour and then dip them into beaten eggs and fry on medium heat until the egg is done. Goes great with Spanish rice.
and simmer while preparing peppers.
Slice peppers lengthwise, leaving stems intact
Heat oven to 400.
Parboil halved bell peppers for 5 minutes.
Saute onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in 1/2 cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
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.
tems and white membrane from peppers. Rinse and set aside.
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
br>Cut tops off bell peppers.
Scoop out seeds and