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Meat Stuffed Green Peppers
 
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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Feb 25, 2007 5:04 pm    Post subject: Stuffed Green Peppers Reply with quote

Stuffed Green Peppers

From: "Beverley Epp"

About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage cumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella

Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes, seasonings and simmer for a little bit. Add rice. Stuff into peppers that have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at about 350 until hot. These freeze great. I make a lot at this time of year when peppers are cheap and freeze them.

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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Feb 25, 2007 5:06 pm    Post subject: Stuffed Green Peppers Reply with quote

Stuffed Green Peppers

From: Barrie Lax

Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of rice. Add a clove of garlic chopped, a medium onion chopped and salt and pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4 tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little chicken stock (about 1 tbsp powdered) would be nice if you have it. Add enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the juice if you're a fanatic. You can also puree a can of tomatoes and add tomato juice to bring you up to quantity if you like a stronger tomato note. Adjust the rice to meat mixture to if you like. Hey...This is a recipe I have made often and can vouch for. If you like it sweeter or less meaty that's up to you. The quantities work for me. Obvously the size of the peppers will have something to do with the required amount of filling.
This recipe is of Balkan origin and is served both hot and cold as a first or main course. As I am here in Ottawa, you may call if you get into trouble.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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