Subj : Pound O' Flesh - 04
To   : All
From : Dave Drum
Date : Thu Jan 19 2023 17:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dad's Stuffed Bell Peppers
 Categories: Beef, Vegetables, Rice, Herbs
      Yield: 5 servings
 
  1 1/2 c  Cooked white rice
      4    (to 6) bell peppers; any
           - colour
      5 tb Extra virgin olive oil
      1 md Yellow onion; peeled,
           - chopped
      1 cl Garlic; peeled, chopped
      1 lb Lean ground beef
      1 c  Chopped tomatoes; fresh or
           - (drained) canned
      1 tb Chopped fresh oregano
           +=OR=+
      1 ts Dried oregano
      1 ts Salt
    1/2 ts Ground black pepper
    1/2 c  Ketchup
    1/2 ts Worcestershire sauce
        ds Tabasco sauce
 
  COOK THE RICE (IF NEEDED): If you are starting with raw
  rice, you'll need to cook it first. Cook the rice
  following the directions on the rice package.
  
  STEAM THE BELL PEPPERS: Cut the tops off of the bell
  peppers about 1/2" to 1" from the stem end and remove
  the seeds. (Save the extra bits of bell pepper for
  another dish such as Ground Turkey and Peppers.)
  
  Place a steaming rack in a large pot and add enough
  water to cover the bottom of the pan by an inch. Place
  the bell peppers on the rack, cut side up, and bring the
  water to a boil. Cover the pot and let the peppers steam
  for 5 to 10 minutes until they start to soften.
  
  Note that you can skip the steaming if you want, but
  this step will help ensure that the peppers cook through
  thoroughly when they are stuffed and baked.
  
  SAUTE ONIONS & GARLIC: Set oven @ 350ºF/175ºC. Heat 4
  tablespoons of the oil in a large skillet over medium
  heat. Add onions and cook, stirring often, until soft
  and translucent, about 5 minutes. Add the garlic and
  cook a minute more.
  
  MAKE FILLING: Add the meat, cooked rice, cooked onions,
  tomatoes, oregano, salt, and pepper to a large bowl. Mix
  everything together with your hands or a wooden spoon,
  just enough so that the ingredients are all well
  distributed. Do not over-mix.
  
  STUFF THE PEPPERS: Drizzle remaining 1 tablespoon of
  olive oil inside the peppers. Arrange the cut side of
  the peppers up in a baking dish, then stuff peppers with
  filling.
  
  Combine ketchup, Worcestershire sauce, Tabasco sauce,
  and 1/4 cup of water in a small bowl, then spoon over
  filling.
  
  BAKE: Add 1/4 cup of water to the baking dish. Place in
  oven and bake for 40-50 minutes (or longer, depending on
  how big the peppers are that you are stuffing), until
  the internal temperature of the stuffed peppers is
  150-160°F.
  
  Makes: 4 to 6 servings
  
  By: Elise Bauer
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I bought some used paint. It was in the shape of a house."
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