Ingredients
1 to 2 lb. chopped meat
6 peppers (green)
1 large onion
1 can stewed tomatoes
salt and pepper
1 bag Minute rice boil-in-bag
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
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Brown chopped meat and chopped onion and add salt and pepper as you desire. Meanwhile, cut tops off peppers and clean. Cut out middle stem from top. Boil the bagged rice. Drain chopped meat from grease and add rice; mix. Spoon into the peppers. Put in pot. Add stewed tomatoes around peppers. Put tops of peppers on each pepper and put a tomato on each. Add 1/2 cup of water to pot and let simmer until they feel soft. Serve.