Ingredients
4 nice-size green peppers
1 lb. ground beef, cooked with 1/2 c. chopped onion
1 c. stewed tomatoes
2 Tbsp. Worcestershire sauce
salt and pepper to taste
1/2 c. Minute rice
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Wash and remove seeds and membrane from peppers. In saucepan, add green peppers to boiling, salted water. Boil 5 minutes; drain. Sprinkle with salt inside. Combine meat, rice and Worcestershire sauce together with tomatoes. Cover and simmer 5 minutes. Stuff peppers with meat mixture; place peppers in baking dish upright and bake, uncovered, for 25 minutes at 350°. May sprinkle with grated cheese if desired.