2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon margarine or butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 can (8 ounces) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters
1. Mix 1/4 cup stuffing and margarine. Set aside.
2. In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Stir in tomatoes and corn. Add remaining stuffing. Mix lightly.
3. Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.
4. Cover and bake at 400 F. for 25 minutes. Sprinkle with reserved stuffing mixture. Bake 5 minutes more or until peppers are tender.
Makes 4 servings
1/2 cup uncooked rice
1-1/2 lb. ground pork
1-1/2 lb. ground beef
2 Tbsp hungarian paprika
salt & pepper to taste
3 Tbsp flour
3 Tbsp margarine
6 to 8 bell peppers
2 46 oz.) cans tomato juice
1 tsp sugar
parboil rice and mix with pork, beef, and spices. choose well formed peppers. cut off tops of peppers, wash and seed. stuff peppers tightly with meat mixture. set stuffed peppers aside. in large heavy pot, make a light roux by melting margarine, and stirring in flour; stir and cook flour until lightly browned. stir in tomato juice. stir in sugar. add peppers to pot; peppers should be submerged or at least doused with tomato juice. (any leftover meat can be rolled into a meatball and put in the juice.) bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don't burn on the bottom. serve peppers with a dollop of sour cream and crusty french bread. peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.
1 tablespoon margarine or butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 can (8 ounces) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters
1. Mix 1/4 cup stuffing and margarine. Set aside.
2. In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Stir in tomatoes and corn. Add remaining stuffing. Mix lightly.
3. Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.
4. Cover and bake at 400 F. for 25 minutes. Sprinkle with reserved stuffing mixture. Bake 5 minutes more or until peppers are tender.
Makes 4 servings
1/2 cup uncooked rice
1-1/2 lb. ground pork
1-1/2 lb. ground beef
2 Tbsp hungarian paprika
salt & pepper to taste
3 Tbsp flour
3 Tbsp margarine
6 to 8 bell peppers
2 46 oz.) cans tomato juice
1 tsp sugar
parboil rice and mix with pork, beef, and spices. choose well formed peppers. cut off tops of peppers, wash and seed. stuff peppers tightly with meat mixture. set stuffed peppers aside. in large heavy pot, make a light roux by melting margarine, and stirring in flour; stir and cook flour until lightly browned. stir in tomato juice. stir in sugar. add peppers to pot; peppers should be submerged or at least doused with tomato juice. (any leftover meat can be rolled into a meatball and put in the juice.) bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don't burn on the bottom. serve peppers with a dollop of sour cream and crusty french bread. peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.
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