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                Beef Peppers

 

3 green peppers
1 tsp. salt
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1/3 c. oats
1 egg, beaten
Catsup
1/4 c. finely chopped onion
1 1/2 lb. ground beef

Cut green peppers in half lengthwise; remove seeds. Cook in boiling water for 5 minutes. Invert and drain thoroughly.

Combine salt, pepper, Worcestershire sauce, oats, egg, 1/3 cup catsup, onion and ground beef; mixing thoroughly. Pack about 1/2 cup of the beef mixture into each green pepper half. Place peppers in 12 x 8 inch baking dish. Top each stuffed pepper with a teaspoon of catsup. Bake at 350 degrees for 30-50 minutes. Yield 6 servings.

 

                                     Beef Peppers

 

6 med. green peppers
6 tbsp. butter
1 can (3 or 4 oz.) sliced-
 mushrooms

1 can (10 3/4 oz.) beef gravy
1 1/2 c. chopped cooked-
 chicken, roast beef, or pork

1/2 tsp. salt
1/4 tsp. pepper
1 c. commercial poultry-
 stuffing

Cut tops off peppers and trim out seeds and ribs. Drop peppers into boiling water; remove pan from heat, and let stand 10 minutes. Drain peppers well. Meanwhile, melt 2 tbsp. butter in saucepan. Stir in drained mushrooms, beef gravy, chopped chicken or meat, salt, pepper. Cook over low heat until bubbly. Crush poultry stuffing into crumbs with rolling pin, and cook in remaining 4 tbsp. butter until lightly browned. Spoon chicken or meat filling in hot pepper shells; cover each with buttered poultry-stuffing crumbs. Serve immediately to 6.


                                 Beef Peppers

 

8 med. bell peppers
1 lb. pork sausage
1 1/2 c. onion, chopped
1/2 lb. fresh mushrooms,-
 chopped

1 (6 oz.) pkg. herb seasoned-
 stuffing mix

1 (8 oz.) carton sour cream
2 c. fresh tomato, chopped
1 (10 1/2 oz.) can tomato soup
1/4 c. water
2 tsp. Mrs. Dash seasoning

Cut tops off green peppers and remove seeds; set aside. Crumble sausage into 2 1/2 quart microwave casserole dish. Add chopped onion and mushrooms and stir well. Cover tightly with pastic wrap; fold back a small edge of plastic wrap to allow steam to escape.

Microwave on high 7 to 8 minutes or until sausage is browned; stirring once. Drain well; set aside. Add stuffing mix, including the seasoning packet, and sour cream, stir well. Add tomato and stir gently.

Stuff peppers with sausage mixture and place in a lightly greased 12x8x2 inch baking dish. Combine remaining ingredients; mix well and pour over peppers. Cover tightly with plastic wrap; fold back small edge for steam to escape. Microwave on high 20 to 22 minutes; turning dish a half turn after 10 minutes

 

                                 Beef Peppers

 

3 lg. green peppers
1 tsp. salt
1 c. coarsely ground cooked-
 roast beef

2 tsp. instant minced onion
1/2 c. grated raw carrots
1 1/2 c. pkg. herb-seasoned-
 stuffing

1 c. beef gravy
1 (8 oz.) can tomato sauce
1/2 c. grated sharp Cheddar-
 cheese

Wash peppers; cut in half lengthwise; remove seeds and ribs. In medium saucepan, bring 4 cups water and salt to boiling. Add peppers; reduce heat; simmer uncovered 5 to 10 minutes or just until peppers are tender. Drain.

Meanwhile, preheat oven to 350 degrees. In small bowl, lightly toss ground beef, 1 teaspoon minced onion, carrots, stuffing and 1/2 cup gravy. Fill each pepper half with about 1/2 cup beef mixture. Place pepper halves in Glasbake 1 1/2 quart utility dish

In small saucepan, combine tomato sauce, 1/2 cup gravy and 1 teaspoon minced onion; over medium heat, stirring constantly, bring to boil. Pour hot sauce into bottom of utility pan. Bake peppers uncovered 20 minutes. Baste with sauce; sprinkle with cheese; bake 10 minutes longer. 6 servings.

 

                                  Beef  Peppers

 

6 med. green bell peppers
1 lb. lean ground beef
1 c. chopped onions
1 c. grated Cheddar cheese
1 c. cooked rice
3/4 c. bread stuffing
8 oz. tomato sauce
1/4 c. ketchup
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper

Prepare peppers and cut off tops about 1/2 inch below stem. Remove seeds, dice tops and set aside. Brown meat lightly over medium heat. Add diced pepper and onion, cook until tender and remove from heat. Stir in remaining ingredients and 2/3 cheese and mix well. Spoon mixture into peppers. In shallow baking dish stand peppers upright close together. Bake at 350 degrees for 1 hour or until tender. Add remaining cheese on top of peppers the last 15 minutes of baking.

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