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    Summer-Stuffed Peppers


    Source of Recipe


    The Best of Country Cooking - Vol II
    * Exported from MasterCook *

    Summer Stuffed Peppers (Lenny's)

    Recipe By : The Best of Country Cooking - Vol. II
    Serving Size : 8 Preparation Time :0:00
    Categories : Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 medium yellow -- green or red sweet
    bell peppers*
    1 1/2 pounds lean ground beef
    1/2 garlic clove -- minced
    1 medium onion -- minced
    1/2 cup finely chopped cabbage
    1 medium carrot -- shredded
    1/2 cup shredded zucchini
    1 can tomatoes with liquid -- (28-oz.) cut up
    1/2 cup uncooked long-grain white rice
    1 tablespoon brown sugar
    1/4 teaspoon dried basil
    Pepper to taste

    Cut the tops off each pepper and reserve. Cook peppers in boiling salted water until crisp-tender, about 2-3 minutes. Remove from water and rinse with cold water. Remove stems from pepper tops and chop enough of the tops to make 1/3 cup.

    In a large skillet, brown ground beef over medium heat. Add garlic, onion, cabbage, carrot, zucchini and reserved chopped peppers. Saute until vegetables are tender. Add tomatoes, rice, sugar, basil and pepper.
    Cover and reduce heat to simmer. Cook until the rice is tender, about 20 minutes. Stuff hot meat mixture into peppers. Serve immediately.

    Makes 8 servings

    Note: Lenny puts these in the oven (350°) for about 20 minutes or just enough to brown them on top alittle.
    * You can use a combination of these peppers, if desired.

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