• Pound O' Flesh - 04

    From Dave Drum@1:3634/12 to All on Thu Jan 19 16:58:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dad's Stuffed Bell Peppers
    Categories: Beef, Vegetables, Rice, Herbs
    Yield: 5 servings

    1 1/2 c Cooked white rice
    4 (to 6) bell peppers; any
    - colour
    5 tb Extra virgin olive oil
    1 md Yellow onion; peeled,
    - chopped
    1 cl Garlic; peeled, chopped
    1 lb Lean ground beef
    1 c Chopped tomatoes; fresh or
    - (drained) canned
    1 tb Chopped fresh oregano
    +=OR=+
    1 ts Dried oregano
    1 ts Salt
    1/2 ts Ground black pepper
    1/2 c Ketchup
    1/2 ts Worcestershire sauce
    ds Tabasco sauce

    COOK THE RICE (IF NEEDED): If you are starting with raw
    rice, you'll need to cook it first. Cook the rice
    following the directions on the rice package.

    STEAM THE BELL PEPPERS: Cut the tops off of the bell
    peppers about 1/2" to 1" from the stem end and remove
    the seeds. (Save the extra bits of bell pepper for
    another dish such as Ground Turkey and Peppers.)

    Place a steaming rack in a large pot and add enough
    water to cover the bottom of the pan by an inch. Place
    the bell peppers on the rack, cut side up, and bring the
    water to a boil. Cover the pot and let the peppers steam
    for 5 to 10 minutes until they start to soften.

    Note that you can skip the steaming if you want, but
    this step will help ensure that the peppers cook through
    thoroughly when they are stuffed and baked.

    SAUTE ONIONS & GARLIC: Set oven @ 350ºF/175ºC. Heat 4
    tablespoons of the oil in a large skillet over medium
    heat. Add onions and cook, stirring often, until soft
    and translucent, about 5 minutes. Add the garlic and
    cook a minute more.

    MAKE FILLING: Add the meat, cooked rice, cooked onions,
    tomatoes, oregano, salt, and pepper to a large bowl. Mix
    everything together with your hands or a wooden spoon,
    just enough so that the ingredients are all well
    distributed. Do not over-mix.

    STUFF THE PEPPERS: Drizzle remaining 1 tablespoon of
    olive oil inside the peppers. Arrange the cut side of
    the peppers up in a baking dish, then stuff peppers with
    filling.

    Combine ketchup, Worcestershire sauce, Tabasco sauce,
    and 1/4 cup of water in a small bowl, then spoon over
    filling.

    BAKE: Add 1/4 cup of water to the baking dish. Place in
    oven and bake for 40-50 minutes (or longer, depending on
    how big the peppers are that you are stuffing), until
    the internal temperature of the stuffed peppers is
    150-160°F.

    Makes: 4 to 6 servings

    By: Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "I bought some used paint. It was in the shape of a house."
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)