| 363 | 364 | 365 | 366 | 367 |
| 1 | 105 | 210 | 315 | 420 |
|
Stuffed Pepper Casserole
6
2
1
1
2
1
1
1
1
1
1
1
1
1
medium green bell peppers
tablespoons butter or margarine
/2 cup chopped onions
/2 cup chopped celery
1/2 teaspoons salt
/2 teaspoon pepper
1/2 pounds hamburger
(19 ounce) can tomatoes
(8 ounce) can tomato sauce
clove garlic, crushed
teaspoon parsley flakes
egg
teaspoon Worcestershire sauce
1/2 cups cooked rice
Cut off top of peppers; remove ribs and seeds. Chop edible portions of tops; set aside. Wash peppers
and place in large kettle with 2 quarts salted water; cover and bring to boil. Reduce heat and simmer
for 5 minutes. Drain peppers.
In skillet, saute chopped pepper, onion and celery until tender (3 to 5 minutes). Add tomatoes, sauce,
garlic, parsley, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer, uncovered 10 minutes.
Preheat oven to 350 degrees F.
In large bowl, combine egg, remaining salt, pepper and Worcestershire sauce. Beat to blend. Add
hamburger, rice and 1 cup tomato mixture; mix well. Stuff peppers with meat mixture. Place in
3
−quart casserole; pour remaining tomato mixture over peppers. Bake, uncovered, for 1 hour.
Grate cheese and spread over tops of peppers last 20 minutes of baking.
Serves 6.
Stuffed Pepper Casserole
347
Page
Quick Jump
|