Saturday, August 30, 2014

STUFFED GREEN PEPPERS ... A LA MARGGIE ...

STUFFED GREEN PEPPERS!   EASY DOES IT!

                                                                  
            



                           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.

The bread crumbs mixture and the melted cheese add a good balance to the dish. My family loves this recipe. HOPE YOUR FAMILY DOES TOO! ENJOY!


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