| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
American |
|
6 |
Servings |
INGREDIENTS
| 6 |
md |
Green peppers, remove seeds and membrane |
|
|
Salt |
| 1 |
lb |
Ground beef |
| 1/3 |
c |
Chopped onion |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
cn |
(1-pound) tomatoes |
| 1/2 |
c |
Water |
| 1/2 |
c |
Uncooked long-grain rice |
| 1 |
ts |
Worchestire sauce |
| 4 |
oz |
Sharp process American cheese, shredded (1 cup) |
INSTRUCTIONS
Here's one I use all the time from my Better Homes and Gardens cookbook:
Cut off the tops of 6 medium green eppers; remove seeds and membrane.
Precook green pepper cups in boiling salted water about 5 minutes; drain.
(For crisp peppers, omit precooking). Sprinkle inside of cups generously
with salt.
Cook 1 pound ground beef and 1/3 cup chopped onion til meat is ightly
browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can
tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon
Worchestire sauce. Cover and simmer til rice is tender, about 15 minutes.
Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff
peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at
350 degrees for 20 to 25 minutes. Serves 6.
Posted to EAT-L Digest 08 Dec 96
From: "Damita D. Green" <ddgreen@CAIS.COM>
Date: Mon, 9 Dec 1996 08:54:43 -0500
A Message from our Provider:
“God makes it, we mess it”