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Rice and Vegs Stuffed Peppers
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7 green bell peppers
3 lg. carrots
1 c. chopped onion (may lessen amount)
1 c. uncooked rice
2 tbsp. sugar
1 (8 oz.) can to tomato sauce
Salt and pepper to taste
1/2 tsp. vinegar
Cooking oil
1. Cook rice. Sprinkle salt, pepper and vinegar into
cooked rice and mix. 2. Chop carrots into thin strips and lightly fry them with
chopped onions oil in a deep pan for 10 minutes. 3. Cut tops off peppers and
clean out seeds. Fill peppers with rice mixture and replace the
"lids". 4. Sprinkle a couple of teaspoonfuls of sugar over the
vegetables in the pan and mix it in with them. 5. Arrange stuffed peppers on top
of the vegetables in the pan. Pour tomato sauce over the whole arrangement. 6.
Cook, lidded, over medium heat for about 1 hour or until peppers are tender.
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