Stuffed Green Peppers
Beef-Stuffed Peppers
Stuffed Green Peppers
Long and slow, low heat cooking, is the secret to delicious stuffed
peppers.
8 medium sized fresh sweet, green peppers, from your vegetable garden.
1/2 lb. freshly ground beef, (or 1 lb. beef, if you do not like pork).
Follow Safe Handling Instructions.
1/2 lb. freshly ground pork. Follow Safe Handling Instructions.
1 raw large, fresh egg, from the chicken coop.
1 cup uncooked long-grain rice (washed).
2 28 oz. cans of crushed tomatoes (or 9 to 10 peeled, garden fresh
tomatoes).
1/3 cup of chopped, fresh yellow onion, from your vegetable garden.
1 medium fresh sweet carrot, finely shredded, from your vegetable garden.
2 Tablespoons fresh sweet Hungarian paprika. (see paprika source listed
below)
1 teaspoon plain or iodized salt.
1/2 teaspoon freshly ground black pepper.
1-1/2 Tablespoons granulated sugar (do not omit).
2 whole Bay leaves.
1 cup water, only if needed by the recipe, (see below).
Cut about 1 inch off the top of each pepper. Discard seeds and membranes.
Finely chop the pepper tops (you should have about 1/4 to 1/3 cup).
In a mixing bowl, place the ground meat, raw egg, washed rice, carrot,
salt
and paprika.
Mix well with a heavy spoon or your clean washed hands. Follow Safe Food
Handling Procedures.
Stuff the cleaned peppers, using all the prepared meat mixture.
Stand the stuffed peppers up right in the cooking pot.
Add the crushed tomatoes, bay leaves, sugar, onions, ground pepper and
chopped tops of peppers over the peppers.
Cover and slowly cook for 1-1/2 to 2 hours. If the tomato sauce thickens
up
too much, add additional water as required.
To serve, spoon the delicious sauce from the pot, over the stuffed
peppers.
Serve with fresh baked bread and your favorite beverage. Enjoy...!
Beef-Stuffed Peppers
Stuffed peppers with ground beef and rice.
4 large green bell peppers
1/2 pound lean ground beef, ground round
1/4 cup finely chopped onion
1 cup cooked rice
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon celery seeds
1/4 teaspoon curry powder
dash Worcestershire sauce
1/4 cup soft bread crumbs
Wash peppers; remove stem ends, seeds, and white membranes. Cook bell
peppers in 1 cup of boiling lightly salted water for 4 to 5 minutes.
Drain. Brown ground beef with chopped onion, stirring to break up beef.
Add rice, salt, paprika, celery seeds, curry powder and Worcestershire
sauce; mix well. Fill peppers with meat mixture and top each with crumbs.
Bake stuffed peppers at 350° for 30 minutes. Recipe for stuffed peppers
serves 4.
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