Stuffed
Green Peppers
By Karen Gallo
12 to 15 green peppers (depending on size) – Cook on stove top
or
6 to 8 peppers – cut in half – Fill 1/2 pepper with meat mixture, cook
in microwave oven/micro comb.)
2 lbs ground beef
1 1/2 cup cooked rice
2 eggs
1/2 cup water
2 tbsp minced onion
1 tsp minced garlic (optional)
2 tsp salt
1/2 tsp pepper
3 cups tomato sauce
Wash and clean peppers. Combine remaining ingredients, except
tomato sauce, and mix thoroughly. Fill pepper shells lightly with
meat mixture. Place pepper shells in single layer in large fryer
pan. Pour 2 to 3 tbsp tomato sauce into pepper shells. Pour
remaining tomato sauce over peppers. Cook on stove at medium heat
until sauce starts to bubble. Lower heat and cook for 1 to 1 1/2
hours. When serving, pour sauce over peppers. Optional –
cook extra rice and put peppers over rice and pour sauce over peppers
and rice.
Microwave/Combination Oven – Preheat to 375 degrees. Arrange 1/2
peppers filled with meat mixture in 12 x 8 inch glass dish. Cover
with tomato sauce. Place dish on rack. Cook on combination
for 4 for 20 to 30 minutes or until peppers are tender and filling is
lightly browned. Let stand five minutes before serving
Microwave Oven – Use 1/2 peppers. Place dish on rack. Cover
with plastic wrap. Cook at high 10 to 20 minutes (depending on
the size of the pepper and the filling) or until peppers are
tender. Let stand covered five minutes before serving.
