| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Main dish, Casserole, Beef, Vegetables, American | 4 | Servings |
INGREDIENTS
| 4 | Bell peppers | |
| 2 | tb | Olive oil |
| 1 | lb | Lean ground beef |
| 2 | tb | Butter |
| 1 | Onion; chopped | |
| 1 | Small bell peppe;r chopped | |
| 2 | Cloves garlic; minced | |
| 1 | Knorr beef buillon cube | |
| 1 | cn | Corn kernels |
| 1 | c | Cooked white rice |
INSTRUCTIONS
Seasoning: Salt,pepper and paprika Saute' onion, chopped bell pepper and garlic in butter mixture (about 5 min) Add ground beef and fry till barely cooked. Take bouillon cube and crumble over beef mixture. Season with salt, pepper and paprika.Stir till well blended. Place mixture in bowl and add corn and the rice to the beef mixture.Stuff bell peppers. Cook bells 350 F until bells are tender, 30 min. ALTERNITIVES COOKING PROCEEDURES Cut bell peppers into rings, very easy to to do HA HA. place in a coverable cassarole dish and add meat mixture and place more bell slices on top, cover with cheese if disired. CREATE A SAUCE; 1 lg can of tomatoes diced into a chunky sauce,add more dice onion, and diced bell pepper to taste and texture.Pour this mixture into coverable cassarole dish and place stuffed bell peppers in it and cook off until the bells are tender All three ways are excellent and this recipe is just delightful. Ed Wagner NBNX50A Recipe submitted by Ria Taule BTVC62A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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