| STUFFED GREEN PEPPERS |
|
|
|
Serves 55 medium green bell peppers 1 tablespoon CRISCO Oil 1/2 cup chopped onion 2 tablespoons chopped celery 1 garlic clove, minced 1/2 pound ground beef round 1 cup cooked rice (cooked without salt or fat) 1 can (8 ounces) tomato sauce 1 jar (2-1/2 ounces) sliced mushrooms, drained 1 tablespoon Worcestershire sauce 1 -1/2 teaspoons Italian herb seasoning 1/4 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon black pepper Heat oven to 350ºF. Place cooling rack on countertop. Remove tops and seeds from green peppers. Cool in boiling water 5 minutes. Drain upside down. Heat oil in large skillet on medium heat. Add onion, celery and garlic. Cook and stir until tender. Add meat. Cook until browned, stirring occasionally. Remove from heat. Add rice, tomato sauce, mushrooms, Worcestershire sauce, Italian herb seasoning, sugar, salt and black pepper. Stir until well blended. Spoon into green peppers. Place peppers upright in baking dish. Add just enough boiling water to cover bottom of dish. Bake at 350ºF for 30 to 40 minutes or until heated through. Do not overbake. Remove baking dish to cooling rack. Serve warm. |
