Stuffed Bell Peppers
(Granny A. Farren 1986)
2 lbs ground beef (adjust meat to size of peppers)
4-6 bell peppers (large) (adjust recipe to size of peppers)
1/4 cup onion, diced
1 egg, beaten
1 cup rice, instant-cooked
12 crackers, crushed (use a sandwich bag)
1 15 oz can tomato sauce (save 1/4 cup for topping)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Prepare bell peppers by cutting the tops off, de-vein, wash and rinse seeds out. Using a pan deep enough to cover the peppers, fill with water and bring to a boil . Put peppers into boiling water and boil 4-5 minutes. Pan should be big enough to hold 3-4 peppers at a time. Set timer. After timer goes off, remove peppers from the boiling water and drain any excess water from the inside of peppers. Place each pepper into a deep baking dish or baking pan that can be used in an oven. Let air-dry. Sprinkle the inside with a little bit of salt.
In a large mixing bowl crumble meat into chunks. ADD onion, egg, cooked rice, crackers, Worcestershire sauce, salt and pepper. Pour 1/2 can of tomato sauce into meat mixture.
With clean, washed hands (all rings removed) mix all ingredients together with both hands, mixing well. Work the meat and ingredients until well blended. Stuff each pepper with meat mixture and round up the top opening. Poke a hole down the center of the meat with your finger. After all the peppers have been stuffed, wash and clean hands. Pour the remainder of the tomato sauce over each pepper and into the hole on top of each. Add 3-4 tablespoons water to the baking dish. Cover and cook 45-55 minutes in a pre-heated oven at 325 degrees. Remove cover or foil after peppers have cooked at least 35 minutes. Return to oven, cook the remaining time until top of meat has browned.
The meat inside the pepper should be thoroughly cooked No pink meat.
Serve with salad, cornbread or hot rolls.
Thanks for visiting and come back anytime!
Paw Paw Jim