Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCasseroles - Beef Stuffed Pepper Casserole
Famous Authors (View All Authors)
Casseroles - Beef Stuffed Pepper Casserole Post by :Nenad Category :Learning Kitchen Author :Unknown Date :January 2012 Read :615

Click below to download : Casseroles - Beef Stuffed Pepper Casserole (Format : PDF)

Casseroles - Beef Stuffed Pepper Casserole

6 medium green peppers
2 tables. butter, melted
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teas. dried basil leaves
1 teas. dried oregano leaves
2-1/2 teas. salt
1/2 teas. pepper
1 egg
1 teas. Worcestershire sauce
1-1/2 lb. ground chuck
1-1/2 cups cooked white rice

Preheat oven to 350 degrees F.

Cut off tops of peppers; remove ribs and seeds.

Chop edible portion of tops, wash peppers and set aside.

Place peppers in large kettle with 2 quarts salted water.

Bring to boiling; cover; reduce heat, and simmer 5 minutes.

Drain peppers, set aside.

In hot butter in medium skillet, saute chopped green pepper, onion and celery until tender - 3 to 5 minutes.

Add tomatoes, tomato sauce, garlic, basil, oregano, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper.

Simmer, uncovered, 10 minutes.

Meanwhile, in large mixing bowl, combine egg, remaining salt and pepper, and Worcestershire.

Beat with spoon to blend.

Add chuck, rice, and 1 cup of tomato mixture, mixing well.

Stuff peppers with meat mixture.

Place in 3-quart casserole.

Pour remaining tomato mixture over peppers.

Bake, uncovered, 1 hour.
If you like this book please share to your friends :

Casseroles - Beef Stuffed Peppers By Pah Casseroles - Beef Stuffed Peppers By Pah

Casseroles - Beef Stuffed Peppers By Pah
6 Large Green Peppers, cut in 1/2" strips 1 C. Minute Rice 1 Large Onion, sliced 1 1/2 - 2 lbs. Ground Round Cheddar Cheese, cubed 2 Cans Tomato Soup 2 Soup Cans Water Preheat oven to 350.Parboil pepper strips, starting in cold water and boil for 3-4 minutes; drain. Saute onion until transparen;. add meat and brown. In large casserole (9 x 13" pan) make 3 layers: 1 layer of peppers, 1 layer of rice, 1 layer of meat mixture. Dot with cubed cheese. Repeat 3 times. Heat tomato soup diluted with 2 cans of water. Pour over all. Bake

Casseroles - Beef Stuffed Cabbage By Sue Freeman Casseroles - Beef Stuffed Cabbage By Sue Freeman

Casseroles - Beef Stuffed Cabbage By Sue Freeman
1 small head cabbage 3/4 lbs. ground beef 3/4 lbs buld sausage 2 cloves garlic diced 1 med. onion diced salt and pepper to taste 1 t of red pepper flakes 1/3 cup regular rice 1/3 cup bread crumbs 1/2 cup milk 2 eggs well beaten 1 lb. sauerkraut 2 large cans diced tomatoes 1 cup v 8 juice Core cabbage and place in a large pan of boiling water so the cabbage is floating