STUFFED GREEN PEPPERS … A La Marggie Easy
Does It!
Ten medium size green peppers
1 ½ lbs. of ground beef
¾ cup cooked white rice
2 cans Manwich – (Sloppy Joe Mix)
Small bottle of pimentos
1 cup bread crumbs mixed with ¼ cup Parmesan Cheese
½ stick of butter
½ onion chopped fine
Block of Sharp Cheddar Cheese / Shred about 2 cups
Cayenne Powder to taste
Cut off top of your green pepper and then cut out the middle. Clean each so that there are no seeds.
In big pan boil water. Cook green peppers in water till tender
but not soft. When you take them out of pan they should be able to still be
firm enough to stand and salute. (LOL) Well, just stand.
Place them in glass pan after you drain all the water out of
them ... doing their standing thing.
In frying pan, fry your ground beef with the onion. We buy very lean meat so I don’t have to get
rid of extra grease. But if there’s grease in beef drain it. Cook ground beef
and onions at medium heat so that the onions don’t get burned. Make sure beef
is cooked well. Pour into meat, the substance from the Manwich cans, the cooked
rice, contents of small bottle of pimentos, sprinkle the sugar over the top and
also the cayenne powder. Mix all this well. Taste to liking. You might want
more or less sugar, more or less cayenne. We like it spicy and sweet to make a
contrast with the cheese and bread crumb mixture.
In glass bowl, microwave the butter to melt it. After it’s
melted add to it the bread crumbs and the Parmesan Cheese. Set this aside.
Shred enough sharp cheddar cheese to cover well top of each
green pepper for final touch.
Fill each green pepper almost to the top. Leave room for a
couple of tablespoons of bread crumb mixture. After filling with beef mixture,
place the bread crumbs mix on top of meat mixture in each green pepper and then
add shredded cheese. VOILA! Place glass
pan (or a lasagna pan) with green peppers in preheated oven. Bake about 20 to
30 minutes at 375*. Keep an eye on the cheese so that it does not get brown. It
should be melted but if oven tends to be hotter than normal ovens, watch for
the melting of the cheese. Bake according to how cheese melts without it becoming toasted. (I have one of those ovens). Actually, everything is already cooked when
you place the green peppers in the oven. They just need a touch of oven and the
cheese to melt right.
I like this recipe because the Manwich helps season the meat
easily. It does some of the harder work for us.
To make life easier, I usually plan a meal with white rice
and make it the day before. I save about a cup of rice to use for the stuffed
pepper meat mixture for the next day and that way I don’t have to make the rice
just for the stuffed green pepper meal. Things go faster that way.
#2.
#3. #4.
