Wash the peppers well and then drain them.<
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 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.
Cut the tops off the green peppers. Discard the seeds and membranes.
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.
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.
Cut tops and clean peppers (save tops).
Chop to
Cut off tops of green peppers; remove seed.
Cook peppers 5 minutes in boiling water to cover (salt added).
Drain and set aside.
Combine next 7 ingredients.
Mix well.
Fill peppers with meat mixture.
Place in a 2-quart shallow casserole.
Pour tomato sauce over and around the peppers.
Bake at 375\u00b0 for 45 to 50 minutes.
Yields 6 servings.
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.
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.
Wash peppers, remove stems and seeds.
eat with soy and sherry for 30 minutes and dust with
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.
Wash peppers.
Cut off tops at stem ends and remove seeds and membrane. Reserve tops.
In a large mixing bowl, combine the ground meat, rice, onion, celery and egg. Blend well. Add half and half, tomato sauce, salt and peppers.
Mix to blend well.
Place green peppers in an ovenproof dish upright. Fill green peppers with mixture, mounding a little on top.
Filling will shrink while baking. Bake at 400\u00b0 for about 35 minutes or until filling is set and cooked thoroughly and peppers are tender. Serve immediately. Makes 4 servings.
s tender. Add carrots and green peppers, stir-fry 2 minutes.
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.
In large saucepan, combine tomatoes, onion, celery, tomato sauce, water and 1 teaspoon salt and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes.
Meanwhile, cut tops off green peppers and remove seeds; set aside.
In a bowl, combine ground beef, rice, basil and salt; mix well.
Fill peppers with beef mixture.
Place peppers in tomato sauce.
Spoon some sauce over tops of peppers.
Cover and simmer for 40 to 45 minutes until beef is cooked and peppers are tender.
Yields 4 servings.