From the kitchen of Ann Marie Barkwell. These stuffed
peppers are stuffed with a mixture of ground beef, onion,
celery, garlic and rice and covered in sauce. Mashed
potatoes and a salad round the meal out. We also like
stuffed peppers with mashed potatoes and butternut
squash.
peppers are stuffed with a mixture of ground beef, onion,
celery, garlic and rice and covered in sauce. Mashed
potatoes and a salad round the meal out. We also like
stuffed peppers with mashed potatoes and butternut
squash.
6 large green or red peppers
Wash pepper. Cut in half lengthwise. Remove seeds &
membranes. Cook in boiling salted water for 5 minutes.
Drain well.
Stuffing:
1 lb ground beef
1/3 to 1/2 c diced onion
1 Tbsp celery, minced (optional)
1 Tbsp green pepper, minced (optional)
2 small cloves garlic, crushed
Saute until veggies are tender.
Drain excess fat.
Season with:
1 tsp salt
1/8 tsp black pepper
little cayene pepper or tabasco
Stir together.
Add :
1 1/4 c tomato sauce
1 c cooked rice
Mix well.
Spoon lightly into prepared peppers.
Cover with 1 c tomato sauce.
Cover. Bake @ 350, 45 minutes.
Uncover. Bake 15 minutes.
Wash pepper. Cut in half lengthwise. Remove seeds &
membranes. Cook in boiling salted water for 5 minutes.
Drain well.
Stuffing:
1 lb ground beef
1/3 to 1/2 c diced onion
1 Tbsp celery, minced (optional)
1 Tbsp green pepper, minced (optional)
2 small cloves garlic, crushed
Saute until veggies are tender.
Drain excess fat.
Season with:
1 tsp salt
1/8 tsp black pepper
little cayene pepper or tabasco
Stir together.
Add :
1 1/4 c tomato sauce
1 c cooked rice
Mix well.
Spoon lightly into prepared peppers.
Cover with 1 c tomato sauce.
Cover. Bake @ 350, 45 minutes.
Uncover. Bake 15 minutes.
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