| 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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