Stuffed Green Peppers
|Green bell peppers||5 Medium|
|Vegetable oil||1 Tablespoon (Crisco®)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground beef round||1⁄2 Pound|
|Cooked rice||1 Cup (16 tbs) (Cooked Without Salt Or Fat)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Worcestershire sauce||1 Tablespoon|
|Italian herb seasoning||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Heat oven to 350°F.
Remove tops and seeds from green peppers.
Cook in boiling water 5 minutes.
Drain upside down.
Heat Crisco® Oil in large skillet on medium heat.
Add onion, celery and garlic.
Cook and stir until tender.
Cook until browned, stirring occasionally.
Remove from heat.
Add rice, tomato sauce, mushrooms, Worcestershire sauce, Italian herb seasoning, sugar, salt and black pepper.
Stir until well blended.
Spoon into green peppers.
Place peppers upright in baking dish.
Add just enough boiling water to cover bottom of dish.
Bake at 350°F for 30 to 40 minutes or until heated through.