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
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
he top fourth of the bell peppers.
Remove the seeds and
the oven to warm for 10 minutes (or heat in
nd simmer over low heat for 25 minutes. Remove from heat
eat through.
Take the bell peppers and wash them off. Cut
ox (or use your own recipe) in another large pan.
he rice.
Cut the bell peppers in half, from top to
Cook bell peppers in boiling water for 3-4 minutes to soften
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.
Mix first 6 ingredients in bowl with 1 can tomato sauce and 1/2 can water.
Hollow out peppers, carefully removing seeds. Fill with meat mixture.
Place peppers in covered casserole. Pour remaining can tomato sauce over top of peppers.
Add 1 tomato sauce can of water and a bouillon cube in bottom of casserole. Cover and bake in 350\u00b0 oven for 1 hour.
Can use this same recipe for zucchini squash also.
ff of each of the bell peppers and remove the seeds. Place
celery and chopped green pepper for 5 minutes. Stir in garlic
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.
of green onions. Cook for 1 minute. Add rice and
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.
tems and seeds from the bell peppers; set them aside. Melt the