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Full Online Book HomeLearning KitchenCasseroles - Beef Stuffed Peppers By Pah
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Casseroles - Beef Stuffed Peppers By Pah Post by :RVDUDE Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2124

Click below to download : Casseroles - Beef Stuffed Peppers By Pah (Format : PDF)

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 for 30-45 miutes.
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12 large cabbage leaves 1 beaten egg 1/4 cup milk 1/4 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1lb. lean ground beef 1 cup cooked rice 1 8oz. can tomato sauce 1 T. brown sugar 1 T. lemon juice 1 tsp. Worcestershire sauce Place cabbage leaves in large pot of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in Crock Pot. Combine tomato

Casseroles - Beef Stuffed Pepper Casserole Casseroles - Beef Stuffed Pepper Casserole

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.