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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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You can prepare stuffed peppers on the stovetop, cooked alongside nicely seasoned carrots, with this creative recipe shared by Esther Shank. This dish is attractive, delicious and goes together in a hurry, promises the Harrisonburg, Virginia cook. Ingredients:
6 medium green peppers |
1-1/2 cups cooked rice |
1 medium onion, chopped |
1/3 cup tomato juice |
1-1/4 cups water, divided |
2 tablespoons worcestershire sauce |
2 teaspoons salt or salt-free seasoning blend, divided |
2 teaspoons sugar, divided |
1 pound ground beef |
4 cups sliced fresh carrots |
1 tablespoon butter, melted |
dash ground ginger |
dash ground nutmeg |
1 tablespoon corn syrup |
Directions:
1. Cut tops off peppers and remove seeds and membranes; set aside. In a large bowl, combine the rice, onion, tomato juice, 1/4 cup water, Worcestershire sauce, 1 teaspoon salt and 1 teaspoon sugar. Crumble beef over mixture and mix well. Spoon into peppers. Place around the edge of a 10-in. skillet.
2. In a large bowl, combine the carrots, butter, ginger, nutmeg and remaining salt and sugar. Place in the center of the skillet. Pour remaining water around peppers; cover and simmer for 30 minutes or until meat is no longer pink. Drizzle corn syrup over the carrots. Yield: 6 servings.
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