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January 11, 2006

Stuffed Bell Peppers

STUFFED BELL PEPPERS HUNGARIAN STYLE

Ingredients :
1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. margarine
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar

Preparation :
Parboil rice and mix with pork, beef, and spices. Choose well
formed peppers. Cut off tops of peppers, wash and seed. Stuff
peppers tightly with meat mixture. Set stuffed peppers aside. In
large heavy pot, make a light roux by melting margarine, and
stirring in flour; stir and cook flour until lightly browned. Stir
in tomato juice. Stir in sugar. Add peppers to pot; peppers should
be submerged or at least doused with tomato juice. (Any leftover
meat can be rolled into a meatball and put in the juice.) Bring to
a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be
sure peppers don't burn on the bottom. Serve peppers with a dollop
of sour cream and crusty French bread. Peppers are better made a
day ahead and refrigerated overnight; they also freeze well if
covered with sauce.
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STUFFED BELL PEPPERS

Ingredients :
6 bell peppers
1 to 2 lbs. hamburger meat
1 sm. onion, chopped
1 pkg. of meat loaf seasoning
1 egg

Preparation :
Cut tops out of peppers and pull out all of the middle. Mix
hamburger meat, onion, meat loaf seasoning, and egg together in a
bowl. Place peppers on cookie sheet and add stuffing to top. You
can add ketchup on top or leave plain. Bake at 350 degrees for
about an hour or until done.
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STUFFED BELL PEPPERS
Ingredients :
1 lb. ground chuck
1 c. chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tonato sauce
8 lg. bell peppers, cut in halves and
seeded
1 1/2 c. cooked rice
1 tsp. sugar

Preparation :
Cook meat, onion and garlic until done. Drain. Add seasonings,
tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir
in rice. Cool. Cook peppers in boiling, salted water and 1 tsp.
sugar until they are tender. Drain, stuff and bake just until
bubbly in 350 degree oven. These are great to freeze. Just drain,
stuff and freeze; then bake when needed. Can add drained corn to
mixture and top with grated cheese before baking.
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STUFFED GREEN BELL PEPPERS

Ingredients :
6 green bell peppers
1 lb. ground beef
1/2 tsp. salt
1 (1 lb.) can tomatoes
1/2 c. uncooked Minute rice
Salted water
1/3 c. onion
Dash of pepper
1/2 c. water
1 tsp. Worcestershire sauce

Preparation :
Cut tops off peppers; de-seed and remove membrane. Boil for 15
minutes in salted water. In skillet, brown ground beef and onion.
Add salt, pepper, tomatoes, water, rice, Worcestershire sauce.
Cover and simmer until rice is tender (about 15 minutes). Spoon
into peppers. Bake 25 minutes at 350 degrees.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at January 11, 2006 10:02 PM

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