Monday, October 4, 2010

Stuffed Bell Peppers, Abel style

Green peppers grow very well in our climate. These were utilized by my family for this favorite dish. We always served them with mashed potatoes to utilized the resulting gravy to its fullest potential.

5 - 6 medium bell peppers (any color will do but we always used green)
1 1/2 lbs. lean ground meat
1 1/2 cups rice after cooked (day-old is best)
1 small onion diced
1 tsp garlic powder
2 eggs
1-2 tbs milk
1 tsp salt
1/2 tsp pepper
3 tbs ketchup with more to top the peppers

Cut the bell peppers at the top and removes seeds and core. It will be like a little bowl. You may have to trim the bottom is the bell pepper won't sit up straight. Place in a baking dish.

In a bowl, mix the ground meat, rice, chopped onion, garlic powder, eggs, salt, pepper, and 3 tbs ketchup. Mix well. If the mixture seems dry, add 1 - 2 tbs. milk (or water). Fill the bell peppers with the meat mixture. Place back in baking dish. Top the bell peppers with ketchup (a somewhat thick coating). Then, sprinkle 1/2 tsp. of granulated sugar on top.

Bake at 375 degrees for about 35 - 40 minutes until done.

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