Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Stuffed Peppers, w/pork




Source of Recipe


link


Recipe Link: http://www.recipehound.com/Recipes/1142.html

List of Ingredients




Stuffed Peppers, w/pork

4 large green peppers
2 medium onions, finely chopped
2 cloves garlic, mashed
4 Tbs. butter or vegetable oil
1/2 pound ground pork
1 cup cooked white rice
4 Tbps. fresh parsley, chopped
2 tsp. marjoram
1, 28 ounce can tomatoes, crushed
...with a fork

To prepare the sauce in which the peppers will cook,
heat 2 Tbsp. of the oil or butter on medium/low in a
large frying pan or casserole dish. Add half the
chopped onion and fry, stirring occasionally, until
almost golden. Pour on the canned tomatoes.
Season with 2 Tbsp. of the chopped parsley, 1 tsp. of
the marjoram, and salt and freshly ground black pepper
to taste.
Leave to simmer on low heat, uncovered, while making
the peppers.
Cut the tops off the peppers. Core the peppers and
then wash them. Chop the tops and set aside.
Heat the remaining butter or oil on medium/low in a
frying pan. Add the remaining onions and the garlic.
Fry, stirring occasionally, until almost golden. Add
the ground pork and chopped tops. Mix well, and fry
until the meat is browned throughout. Take off heat.
Mix the cooked rice into the pork. Mix in the remaining
parsley and marjoram. Season well with salt and pepper.
Fill each of the peppers with the stuffing.
Put the peppers in the tomato sauce. Cover the pan, and
cook on medium/low heat until tender, about 30 minutes.
Makes 4 servings.

Recipe