| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 570.1 | 2 to choose from | RGB::CURCIO | Sauna_Rat, In the Heat of the Night | Mon Apr 06 1987 21:34 | 64 |
| I happen to have two recipes for stuffed peppers. I would consider
them both to be Italian-style...the first one calls for tomato
sauce and Cheddar cheese and the second calls for tomatoes and
mozzarella cheese. Take your pick!!!
Stuffed Peppers #1
4 medium-size peppers
1/2 lb. ground beef
1 cup quick-cooking rice
1/2 cup grated Cheddar cheese
two 6-ounce cans spiced tomato sauce
1/4 cup water
1 T instant minced onion
1/2 tsp. salt
1. Remove tops, seeds and membranes from green peppers; cook peppers,
covered, in boiling salted water for 5 minutes. Drain well.
2. Brown ground beef in medium skillet over low heat for 3 to 4
minutes, stirring constantly to break meat into small pieces. Drain
excess fat.
3. Blend rice, grated cheese, 1 can of tomato sauce, the water,
minced onion, and salt into beef in skillet; stir to mix well.
Fill peppers with beef mixture.
4. Place peppers in lightly greased, deep 1 1/2-quart casserole.
Bake, covered, at 375o for 25 to 30 minutes. Heat remaining can
of tomato sauce to serve with peppers.
Stuffed Green Peppers #2
4 large green peppers
1 lb. ground beef
1/4 c. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1 T minced parsley
2/3 c. cooked rice
1 1/2 c. tomatoes, sieved
1/4 c. minced onion
1/2 tsp. salt
1/4 c. water
1/4 tsp. pepper
2 slices mozzarella cheese
Grease a 2-quart baking dish. Rinse peppers. Cut a thin slice from
the stem end of each pepper and remove inner white fiber and seeds.
Rinse cavity. Drop peppers in boiling salted water to cover. Simmer
for 5 minutes. Remove and set aside to drain. Brown ground beef
in oil.(I would omit the oil!) Stir in parsley, salt pepper and
cooked rice. Lightly fill pepper shells with the mixture, heaping
slightly. Place in a baking dish. Combine tomatoes, onion, salt,
water and pepper, mixing well. Pour over peppers. Place a strip
of cheese on top of each pepper. Bake in a 350o oven for 30 minutes.
Enjoy!!!
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| 570.2 | Another Variation | FDCV03::PARENT | | Tue Apr 14 1987 17:58 | 45 |
| Here's a recipe I got from an Italian friend of mine. Not sure
what you mean by "Italian-style" so figured I'd provide it anyway.
Ingredients
-----------
1 lb. Ground Beef
1/4 Stick Butter
1/2 Cup Breadcrumbs
1 Pkg. Frozen Chopped Spinach (Defrosted & Well Drained)
1 Small Onion - Chopped
1 Clove Garlic
Salt & Pepper
1 Egg
Green Peppers - cut in half - seeds and stems removed (the size
of the peppers will dictate how many you need)
Melt butter in frying pan - peel & slice garlic and brown in melted
butter. Remove from heat and mix in breadcrumbs (should be buttery
but not soupy - add more crumbs if necessary). Let cool.
Mix the beef, spinach, onion, egg, and salt & pepper (to taste).
Add the butter/crumb mixture (mix well to evenly distribute all
ingredients).
Firmly pack the meat mixture into the pepper halves. Place in
baking pan, cover bottom of pan with about 1 inch of water, cover
with foil and bake at 350F for 45-60 minutes (depends on the size
of the pepper).
There's no need to parboil the pepper before cooking since the
water in the pan does it while it cooks. (I love peppers but they
don't love me..this is one of the few recipes with green peppers
that doesn't make me suffer.)
These are great plain, but you could serve tomato sauce on the
side if you want a more Italian flavor.
Enjoy!
Evelyn
P.S. I've also used the basic meat mixture for meatloaf and it's
wonderful! Shape into a loaf, sprinkle top with powdered
mustard and bake until the top browns. Drain off any grease,
top with a can of tomato soup (or tomato bisque), cover with
foil and bake until done. Yum!!
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| 570.4 | ** EASY STUFFED PEPPERS ** | KANE::POTUCEK | Waitin' for WINTER 87-88 | Fri Jul 10 1987 14:03 | 58 |
|
EASY STUFFED PEPPERS
Ingredients
-----------
6 fresh, large, crisp, green peppers (8-medium)
1-1/2 lb. LEAN Ground Beef
1 16oz. Jar of Spaghetti Sauce (Ragu,etc.)
1/2 cup instant rice (Minute Rice,etc.)
1/4 tsp. Worcestershire Sauce
2 tbsp. dried onion (or onion soup mix [Lipton,etc.])
1/2 tsp. dried parsley
Salt and Pepper -- to taste
Utensils needed
---------------
1 Large pot (at least 6 cups)
1 Cassarole/Baking Dish to hold peppers standing up
- Aluminum foil to cover Dish (above)
Procedure
---------
1. Preheat oven to 350 F.
2. Wash peppers. Remove stem, top, seeds, and membranes. Discard all
but the pepper shell. Rinse shell in cold water.
3. Place peppers in boiling water for 2 minutes. *Hint--Place 1 tsp.
salt in each pepper shell before boiling, it reduces gas later.
Remove peppers and place in baking dish.
4. In a bowl, mix ground beef, rice, Worcestershire sauce, parsley,
onions, and 1/2 of the spaghetti sauce. Add salt and pepper to
taste. (The meat mixture is raw, but bakes in the oven and absorbs
the extra liquid.)
5. Stuff the peppers with the meat mixture. Mound it on the top, but
DO NOT OVERSTUFF the shell as it will tear open. Any leftover mixture
can be molded into large "meatballs" and placed in the baking dish to
cook along with the pepper shells. ** This is great for children who do
not like peppers, but love the meat stuffing. Also good for adults
who want more stuffing.
6. Pour some spaghetti sauce in the bottom of the baking dish and pour
the rest over the peppers (and "meatballs").
7. Cover with foil and bake for 30 minutes at 350F. Uncover and bake
for additional 30 minutes. (Total one hour)
8. Remove from oven, and serve immediately with warm French, Italian,
or Semolina Bread.
!!! Enjoy !!!
Babe Potucek
|
| 570.5 | my recipe for SP | NEBVAX::PEDERSON | Keep watching the SKIES! | Wed Aug 31 1988 10:51 | 34 |
| here's mine, but I don't have exact measurements....
and it's for cooking in microwave
serves 4
4 peppers (can use green, orange or red)
1 lb diet ground beef
instant rice (enough for 2 servings)
chopped onion
1 can of tomato sauce
garlic powder
salt/pepper
Mrs. Dash or Salad Supreme seasoning
Cut off tops and de-seed peppers (do not parboil)
Mix raw hamburg and onion together
Cook instant rice according to directions
Then mix rice, hamburg together.
Add seasonings
Add about 2 Tbs of tomato sauce to mixture
Spoon mixture into peppers (I prefer to pack down mixture)
Arrange peppers in glass cassarole dish
Pour remaining tomato sauce on peppers and in cassarole dish
Add some water to dish around the peppers
Cover and cook on hi power for 25 minutes
If you don't have a microwave, do the following:
Parboil the peppers till slightly cooked
brown the hamburg and onions
place in baking pan and bake at 350 degress for 1 hr.
Hope this is want you were looking for.
pat
|
| 570.3 | Mild Mexican Stuffed Peppers | SALEM::OCONNELL | | Sun Jun 30 1991 11:52 | 45 |
| Well, this recipe is not for Italian Stuffed Peppers, but if you're
looking for something a little different, Mexican Stuffed Peppers
might do. I got it out of the newspaper under the "Pilot Light" column
by Greg Melikov, 650 NW 153 St., Miami, FL 33169.
Mild Mexican Stuffed Peppers
1 can (1 pound) tomatoes, crushed
1/4 cup yellow cornmeal
2 tablespoons olive oil
2 cups finely chopped onion
3 garlic cloves, minced
1 1/2 pounds lean ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and black pepper to taste
1 cup canned whole kernel corn, drained
8 green peppers
1/2 cup grated Cheddar cheese
In small saucepan, cook tomatoes on low heat for several minutes; stir
in cornmeal and cook 10 minutes, stirring often.
In large saucepan, heat oil and saute onion and garlic until onion
becomes limp. Brown beef, chopping down with wooden spoon to break
up lumps, and drain excess grease.
Stir in chili powder, cumin, coriander, salt and pepper. Add tomato-
cornmeal mixture and corn, blend well and remove from heat. Remove
pepper stems, leaving hole large enough to stuff; de-seed, stuff with
meat mixture, top with cheese and replace stems.
Cook peppers standing up in heavy, high-domed frypan, with sturdy lid,
in a little water 30-45 minutes on low heat.
(If you don't have a heavy frypan with a sturdy lid, expect to extend
the cooking time up to 15 minutes and you might have to replace the
evaporated water. A way to hasten the cooking time after stuffing is
to parboil the clean peppers before stuffing and then bake at 350
degrees for about 1/2 hour.)
Noranne
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