Recipe for...Stuffed Peppers II


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Stuffed Peppers II This recipe is rated : 0 Recipe Ingredients 1 pound ground beef 1/3 cup onion, chopped 1 3/4 cups tomatoes, sieved 1 cup rice, cooked 1/8 teaspoon pepper 2 tablespoons vegetable oil Salt, to taste 1 teaspoon granulated sugar 2 tablespoons flour 6 green bell peppers 4 tablespoons cheese, grated (optional) Seasoned bread crumbs Pepper, to taste Cooking Procedures Brown ground beef and onion in 2 tablespoons oil. Add tomatoes, rice, salt, pepper, sugar and sprinkle flour over top. Bring to a boil, cover and simmer 15 minutes, stirring occasionally. Wash and cut the tops off the green peppers. Remove the seeds and drop peppers into boiling water for 1 minute. Drain and stuff with meat mixture. Top with crumbs and grated cheese (optional). Bake at 375 degrees F for 1/2 hour.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ng different kinds of meat at the same time ; as, for instance, adding a slice of ham to veal, or a piece of liver to beef. If amber- Amber-colored colored broth is wanted the vegetables may be broth. Sliced thin and fried brown with a very little butter before being added to the liquor in the soup-kettle. Fat meat is not the proper kind for the soup-pot. An old chicken makes an excellent soup of delicate flavor. Venison, game, and pigeons make as nourishing a soup as can be. In Catholic
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