| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 6 |
lg |
Green peppers |
| 1 |
c |
Cooked rice |
| 2 |
|
Stalks of celery chopped |
| 1/2 |
|
An onion chopped |
| 1/4 |
c |
Ketchup |
| 1/4 |
c |
Barbeque sauce |
| 1 |
|
Tomato chopped |
|
|
Garlic powder; pepper, and season salt to taste |
| 1 |
lb |
Ground beef |
| 1 |
cn |
(14 ounce) of tomato sauce |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
Source: My sister-in-law Dena
Cut tops off of peppers and remove seeds. Arange in a baking dish. Brown
hamburger along with celery and onion. Season hamburger to your liking. I
use garlic powder, pepper, Lawreys season salt, and sometimes oregeno. Once
hamburger is browned and onion soft add Ketchup, barbeque sauce, chopped
tomato and rice. Heat through. Stuff Peppers. Mix sugar with tomato sauce.
Put the tops back on the peppers and pour half the tomato mixture over
peppers. Bake in the oven at 350 degrees Faranheit for 35 minutes. Pour
rest of tomato sauce over peppers and back for approximately another 10
minutets.
Posted to JEWISH-FOOD digest by "Melinda Abrams"
<Msabrams@worldnet.att.net> on Nov 18, 1998, converted by MM_Buster v2.0l.
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