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Stuffed Green Peppers

Western.Chefs's picture
  Green peppers 4 Large
  Beef chuck 1⁄2 Pound
  Minced onion 3 Tablespoon
  Fat/Salad oil 8 Teaspoon
  Salt 2 Teaspoon
  Pepper 1 Dash
  Powdered sage 3⁄4 Teaspoon
  Bottled thick meat sauce 1 1⁄4 Teaspoon
  Boiled white rice 2 Cup (32 tbs)
  Canned tomatoes 1 1⁄4 Cup (20 tbs)
  Breadcrumbs 1⁄3 Cup (5.33 tbs)

Wash peppers, cut a thin slice from stem end, and remove seeds-Cover with boiling salted water and simmer 5 min.
Meanwhile cook beef and onion in 4 teasp fat in a skillet 5 min., or until meat loses its red color.
Add salt, pepper, sage, meat sauce, rice, and tomatoes, and: combine thoroughly.
Stuff peppers with this mixture and top with the bread crumbs which have been combined with the remaining 4 teasp fat, melted.
Arrange peppers upright in a greased baking dish and bake in a moderately hot oven of 375°F for 35-40 min., or until tender and brown on top.

Recipe Summary

Main Dish

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