Ingredients
6 Large green peppers
1 lb ground beef
1/2 C chopped onion
16 oz can tomatoes, cut up
1/2 C long grain rice
1/2 C water
1 tsp salt
1 tsp worcestershire sauce
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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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Preheat oven to 350' 2.Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 C; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. 3. In a skillet cook ground beef, onion, and 1/4C chopped green pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, worestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until rice is tender. 4. Stuff peppers with meat mixture. Place in a baking dish. Bake, covered, in oven for 30 to 35 minutes.