Stuffed Peppers I
Ingredients
- 6 green peppers
- 2 cups chopped chicken
- 3 Tbsp. butter
- 2/3 cup buttered cracker crumbs
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1 1/2 cup milk
Directions
Cut top from the peppers; remove carefully all the seeds and tongue. Cut then slices from the bottoms so the peppers will stand. Melt the butter, add the flour and seasoning, then the milk; add the meat and fill the peppers with the mixture. Cover with crumbs made by stirring 2/3 cup cracker crumbs into 2/3 Tbsp. of melted butter. Place the peppers in a baking pan and cover the bottom with boiling water. Bake in 375 degrees F oven for 30 minutes.
By Robin from Washington, IA
Stuffed Peppers II
Heat to boil:
- 2 c. tomato juice
- Salt
- 1 T. syrup
- Pepper
(This will be poured over stuffed peppers.)
- 1 1/2 lbs. ground beef (browned)
- 1 t. salt
- 1/4 t. pepper
- 1 onion (diced)
- 2 T. heaping rice (soak rise in 1/2 c. tomato juice)
- 4-6 peppers (depending on size of the peppers)
Stuff peppers with meat mixture. Bake at 350 for 1 hour.
By Robin
Stuffed Peppers
Ingredients
- 4 large green peppers
- 1 cup boiling salted water
- 1 can tomato sauce (8oz.)
- 1/2 lb. ground beef
- 1 cup coarse dry bread or cracker crumbs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. chopped onion
Directions
Heat oven to 350 degrees F. Cut a thin slice from stem end of each pepper. Wash and remove all seeds and membrane. Cook peppers in boiling, salted water for 5 minutes. Drain. Mix rest of ingredients. Stuff peppers lightly with meat mixture. Stand upright in small baking dish. Bake, covered, 45 minutes, uncover and bake 15 minutes longer.
By Robin from Washington, IA
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