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.
th the pan juices.
For the MEATLOAF, combine the
Cut the green peppers in half, top to bottom,
Cut the tops off the green peppers. Discard the seeds and membranes.
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.
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 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.
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.
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 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.
Remove seed section from cut green peppers.
Place pepper halves on
Cut off tops of green peppers. Remove seeds. Pre-cook in boiling water, salt added. Cook about 5 minutes. Drain. Sprinkle inside with salt. Brown meat and onion in hot fat. Add tomatoes, rice, Worcestershire sauce and salt and pepper to taste. Cover and simmer until rice is almost tender. Add cheese. Stuff peppers. Stand upright in oblong baking dish. Bake, uncovered, in a 350\u00b0 oven for 25 minutes or until hot. For crisp pepper, omit pre-cooking.
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.
Cut tops and clean peppers (save tops).
Chop to
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.
Brown beef and onion, drain grease.
Mix tomato sauce, garlic salt, soy sauce and cooked rice; simmer for 15 minutes.
While sauce is simmering boil peppers for a few minutes.
Use cake pan. Cut green peppers in half, pour sauce on top then slice of cheese. Bake at 350\u00b0 for 20 minutes.
Parboil green peppers.
Brown hamburger, then add onion and tops from green peppers, chopped into small pieces.
Cook tomato juice, corn and hamburger mixture for approximately 20 to 30 minutes.
Stuff green peppers.
Can be frozen and warmed in microwave for fast meal.
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.