| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Hamburger, Main dish, Meats, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
|
Green Bell Peppers; Lg |
| 5 |
c |
Water; Boiling, Salted |
| 1 |
lb |
Lean Ground Beef |
| 1/4 |
c |
Onion; Chopped, 1 Sm |
| 1/2 |
c |
Celery; Chopped |
| 8 |
oz |
Tomato Sauce; 1 Cn |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Garlic Salt |
| 1 |
ts |
Worcestershire Sauce |
| 1/2 |
c |
Instant Rice; Uncooked |
| 1/2 |
c |
Water |
INSTRUCTIONS
PEPPER SHELLS
MEAT FILLING
Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and
membranes. Cook the peppers in the boiling salted water for 5 minutes
then drain and set aside. Cook and stir the meat, onion and celery in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
half of the tomato sauce and the remaining ingredients, heat to boiling
then reduce the heat and simmer, covered, for 5 minutes. Place the
peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X
2-inches. Spoon the meat filling into each of the pepper half evenly and
then cover the pan with aluminum foil. Bake for 25 minutes then uncover
and top with the remaining tomato sauce and bake an additional 5 minutes.
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