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Wednesday, December 7, 2011

Stuffed Peppers - Michael Fleyzor

  • 1 pound lean ground beef 
  • 4 medium bell peppers, green, red or yellow 
  • 3/4 cup chopped onion 
  • 1/4 cup regular white rice, uncooked 
  • 4 tablespoons ketchup 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.

In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amount of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.

For the sauce: Combine the stewed tomatoes and 1 tablespoon ketchup. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through.

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