Mammas Stuffed Bell Peppers Recipes

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

Steps:

• Slices peppers and cut out seeds and center.
• Mix all other ingredients together and stuff in peppers.
• Bake at 350 degrees until done.
• Sprinkle cheese on top of peppers.

Steps:

• Cup top of peppers out and clean out the spines. Blanch for 10 minutes in boiling water. Set aside to cool.
• In sauce pan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon kosher salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine rice ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well trying not to "squeeze" the meat. Pour half of the tomato sauce mixture into a baking dish large enough to house all the peppers. Stuff the peppers with meat mixture and place into the baking dish. Pour remaining sauce over the peppers.
• Cover with foil and bake at 375 degrees for approximately 45 minutes (cooking times can vary greatly depending on the size of the peppers!). You'll want to check them often towards the end to be certain they don't burn. The tops should be crisp but not burnt. Sometimes I pull them out and top them with a slice of Meunster cheese each. These are really great served with rye/pumpernickle striped bread. Enjoy!