ach pepper and stand the peppers in a shallow baking dish
or 35-40 minutes.
Stuffed Peppers:
Spray casserole dish with
br>PREPARE your favorite recipe for quick-cooking rice, to yield
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.
ut the stems off the peppers, remove the seeds and membranes
ach with aluminum foil. Place stuffed peppers on the rack inside the
ith cooking spray.
Blanch peppers in boiling, salted, water 5
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
Clean out peppers; wash and set aside.
Mix, in bowl, ground beef, rice, onions, salt, pepper and 1/2 can of tomato soup.
Roll into balls and stuff into peppers.
Pour remaining soup with added water to soup over peppers.
Bake for 45 minutes at 350\u00b0.
o taste. Spoon into the peppers and cover the openings with
venly into pepper halves. Place peppers on prepared pan.
Combine
Heat oven to 375\u00b0.
Cut tops off peppers and remove seeds. Cook peppers in boiling, salted water for 5 to 8 minutes or until almost tender.
Drain.
Prepare rice mix as directed.
Chop corned beef and add to rice mix.
Stuff peppers with mix.
Bake in muffin pans, with 1/4-inch water, for 30 minutes.
Or a shallow pan in 1/4-inch water.
Rinse peppers in cold water. Using a