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Ingredients
4 Green bell peppers
1 1/2 Pounds ground round or chuck
1/2 Medium onion, minced
1 Cup long grain white rice, pre-cooked & cooled
1/16 Teaspoon garlic powder
2 Eggs, beaten
Salt & pepper to taste
1 (46 oz) Can tomato juice
1/8 Cup brown sugar
1/16 Teaspoon onion powder
Large dash of garlic
Salt and pepper
1/4 Cup Parmesan cheese
Instructions
Wash and slice peppers in half long ways (from top to bottom), remove the seeds and stems, drop peppers into a large pan of boiling water for 6 minutes. Strain and put back into pan and run cold water on them until they are cooled down. Set aside.
Mix the meat and onion, rice, eggs and spices from first section. Fill the peppers loosely with the meat mixture and lay tightly side-by-side in large roaster. Using same bowl you mixed up meat put everything except the tomato juice from the second section. Then slowly whisk in the tomato juice until all is mixed well and pour over peppers. Bake at 400�F, for 1 hour, uncovered then remove and let sit for 20 minutes to 1/2 hour before serving. (This will help to bring any grease to the top for easier removal).
To reheat frozen peppers I put in oven for 30 minutes on 350�F.