*Nana says if Aunt Ellena recommends it, it's gotta be good*
STUFFED BELL PEPPERS
(from Houston Junior League Cookbook. 1968, p. 113)
½ cup uncooked rice ½ to ¾ can Rotel tomatoes
6 large green peppers salt and pepper
1 pound ground beef 1 can condensed tomato soup
1 medium onion (chopped) 1 ½ cup grated cheddar cheese
1 cup finely diced celery 1 soup-can water, or a little more
2 tablespoons bacon drippings 1 8-oz can tomato sauce
1 ½ teaspoons celery seed
Cook rice until tender. Cut tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery in bacon drippings. Add rice, 1 cup grated cheese, celery seed and tomatoes. Season with salt and pepper;. Stuff pepper cases with mixture and place in greased, or foil-lined baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining ½ cup grated cheese; pour over peppers. Bake uncovered, in 350 degree oven for about 45 minutes. Baste several times during cooking. The stuffed peppers can be frozen before cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.
Serves 6
Post-production thoughts:
We used domestic basmati rice. Variety probably is unimportant.
We used “chunky style” Rotel tomatoes. A whole can (10 oz. probably would work.
Smaller bell peppers (about the size of a medium orange) give a more satisfactory pepper to filling ratio. This recipe would probably fill 8 or 9 peppers this size.
For future reference . . . we’ll soften (boil) a head of cabbage and try this filling, sauce and cooking time and temperature on lemon-sized stuffed cabbage rolls
STUFFED BELL PEPPERS
(from Houston Junior League Cookbook. 1968, p. 113)
½ cup uncooked rice ½ to ¾ can Rotel tomatoes
6 large green peppers salt and pepper
1 pound ground beef 1 can condensed tomato soup
1 medium onion (chopped) 1 ½ cup grated cheddar cheese
1 cup finely diced celery 1 soup-can water, or a little more
2 tablespoons bacon drippings 1 8-oz can tomato sauce
1 ½ teaspoons celery seed
Cook rice until tender. Cut tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery in bacon drippings. Add rice, 1 cup grated cheese, celery seed and tomatoes. Season with salt and pepper;. Stuff pepper cases with mixture and place in greased, or foil-lined baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining ½ cup grated cheese; pour over peppers. Bake uncovered, in 350 degree oven for about 45 minutes. Baste several times during cooking. The stuffed peppers can be frozen before cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.
Serves 6
Post-production thoughts:
We used domestic basmati rice. Variety probably is unimportant.
We used “chunky style” Rotel tomatoes. A whole can (10 oz. probably would work.
Smaller bell peppers (about the size of a medium orange) give a more satisfactory pepper to filling ratio. This recipe would probably fill 8 or 9 peppers this size.
For future reference . . . we’ll soften (boil) a head of cabbage and try this filling, sauce and cooking time and temperature on lemon-sized stuffed cabbage rolls
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