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Party Peppers

Tummy.Tucker's picture
Ingredients
  Green sweet pepper 12
  Red sweet pepper 12
  Tomato juice 2 Cup (32 tbs)
  Lemon juice 3 Tablespoon
  Liquid artificial sweetener 2 Teaspoon
  Minced beef 6 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
  Parsley 1 Teaspoon, minced
  Consomme 1 Cup (16 tbs)
  Canned bean sprouts 76 Ounce (4 Cans, 19 Ounce Each)
  Canned whole mushrooms 20 Ounce (2 Cans, 10 Ounce Each)
  Parsley 1 Tablespoon (For Garnish)
  Butter 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Brush the bottom of a baking pan with butter.
3) Slice the peppers, ½ inch form the top.
4) Remove and discard the membranes and seeds, taking care not to cut the shell so as to keep the shells intact.
5) In a saucepan, bring the salted water to boil with salt and parboil the peppers for 5 minutes.
6) Place the pepper upside down to drain.

MAKING
7) In a saucepan, heat tomato juice, lemon juice and sweetener to boil.
8) Check for the lemon juice and sweetener, and add more if needed.
9) In a bowl, mix together beef, salt, pepper, parsley and consume.
10) Stuff the peppers with the beef mixture.
11) Arrange the peppers close to each other in the baking pan.
12) Let them touch so as to stand upright.
13) Spoon the tomato sauce over the peppers.
14) Bake for 50 minutes or until the peppers are tender.

FINALIZING
15) In a saucepan, heat bean sprouts and mushrooms, until dry.
16) In a serving plate, spoon the mushroom mixture, and make 2 wells in the mushroom mixture.
17) Place 1 red and 1 green pepper and spoon the liquid from the baking tray on top.

SERVING
18) Garnish with parsley and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
12

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