ground - Stuffed Peppes, difurnt
Source of Recipe
from alicia's kitchen
ground - Stuffed Peppes, difurnt
6 ounce box long grain wild rice
5 medium sweet green bell peppers
1 1/2 pound ground beef
1/2 cup chopped onion
1, 10 3/5 ounce can tomato soup
1, 6 ounce can tomato paste
2 teaspoons Worcestershire sauce
Generous dash of pepper
Pinch of parsley
5 slices American cheese
ground paprika
Remove tops and seeds from peppers.
Chop the tops and set aside.
Cook peppers in boiling water for 5 minutes.
Drain and cool.
Brown ground meat, onion and pepper tops toegther.
Add soup, paste, cooked rice and seasoning.
Stuff peppers with this mixture.
Arrange in a 1 1/2 quart casserole.
Place strips of cheese on the tops.
Sprinkle with paprika.
Cover and bake at 375 degrees F. for 30 minutes.
Freeze any remaining filling if you do not wish
to cook it along with the peppers.
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