Stuffed Peppers

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

A dear German girlfriend showed me how to make this back in the early 70's. I have not made these in ages but here goes. I never used exact portions as it depends on how many you are preparing for. My mother-in-law also prepared green peppers but a little differently from this recipe.

Ingredients:

10-12 green peppers with tops cut off, cored and seeded(keep tops)

note: i have used green bell peppers and the long pale green peppers but you can use red, orange or yellow bell peppers as well.

2-3 lbs. at least of lean or medium ground beef (remove any fat after frying)

2 medium onions finely chopped

2 stalks of celery finely chopped

8-10 button mushrooms, wiped clean of any dirt and chopped

5-6 garlic cloves, minced

a couple of heaping tablespoons of paprika

freshly ground pepper to taste

a couple of heaping tablespoons of parsley, dried or fresh

1/2 cup seasoned bread crumbs

(i don't add salt)

cooked white, brown or wild rice(2-3cups) depends on your personal taste

note: for those of you who cannot eat beef, you can use any ground meat you like. for vegetarians, you can use a mixture of prepared quinoa or couscous with the rice. this recipe is very forgiving and you can change it around to suite your perosnal needs.

Directions:

1. I use a large roasting pan or deep pyrex casserole baking dish for this recipe.
2. Preheat the oven to 350F and bake for 50-60 minutes.
3. Saute onion, celery, mushrooms and garlic and set aside.
4. Saute lean ground beef in same pan.
5. Mix all ingredients together in a large bowl including cooked rice.
6. Place the mixed ingredients into prepared green peppers, filling completely.
7. Place green peppers upright in large baking pan or casserole dish. Return top of green pepper. Fill baking dish with water
8. almost half way up the green peppers and add
9. 1 cup vegetable oil to water. Cover with aluminum foil completely or lid to casserole and bake in 350F oven for 45-50 minutes.
10. Note: I have often added 1 cup of tomato juice to the water mixture.

By RecipeOfHealth.com