Posted By: The Ironic Chef
Jun 15 # 1 of 25
Stuffed Peppers
Ingredients
4 large bell peppers with tops removed, seeded and cored.
Filling
1lb of ground beef.
1/2 cup of uncooked long grain rice.
1 small onion, diced fine.
1 clove of garlic minced.
1 egg beaten.
A pinch of red pepper flakes.
Salt and pepper to taste.
1 quart of V8 Juice with a teaspoon of vinegar mixed in.
Mix all the ingredients for the filling. Fill each pepper but don't pack them to tight.
Arrange the filled peppers in a large sauce pan. Dice the tops of the peppers after removing the center piece of stem and add along with the V8 juice to the pan over the peppers. Bring to a boil and then reduce to a simmer. Simmer for an hour.
If a pressure cooker is used just follow the directions for your pressure cooker. Cooking time should be about 15 to 20 minutes.
If a crock pot is used, cook the rice first following the directions for the rice. Cook on low for about 4 hours. My mother loved to use Minute Rice for this.
Peppers can be halved, filled and placed in a baking pan in the V8 juice. Taco seasoning can be added to the meat mixture and then baked at 375* for 45 minutes covered with a piece of foil. After baking, remove foil, sprinkle on a nice Mexican style cheese mixture and place under the broiler until the cheese has browned nicely.
Jun 15 # 2 of 25
I love stuffed peppers. Did you ever use tomato soup in place of the V-8?
Posted By: The Ironic Chef
Jun 15 # 3 of 25
I'm not a big fan of tomato soup unless it's home made Mama. I'm thinking it might be a good choice for the Mexican style stuffed peppers though.
Posted By: Cook Chatty Cathy
Jun 15 # 4 of 25
I have tried it both ways V-8 & Tomato Soup but my ultimate favorite is plain old tomato sauce. Like IC I love the pan drippings after doing the pressure cooked Stuffed Bell Peppers!!! It makes and excellent gravy for the rice served along side the stuffed bell peppers!
IC I have not had good results using unccoked rice the last few times, from here on out I am using cooked rice in my meat mixture.
Posted By: The Ironic Chef
Jun 16 # 5 of 25
I have the opposite luck with rice Cathy. If I used cooked rice it turns into a mush and I can't stand that. I like to let my peppers simmer in the sauce as long as possible.
I make porcupines up at the same time as making my peppers so I tend to snack on pieces of them to check for the doneness of my rice.
I mentioned above that my mother liked to use Minute Rice for her peppers. The minute rice always produced good results for her.