Ingredients
1 tbsp oil
2 large garlic clove, crushed
1/2 cup onion, diced
16 oz tomato, whole
1/2 cup tomato purée
1/2 cup wine, white, dry
1 tsp sugar, granulated
1/4 tsp oregano, dried
1/4 tsp basil, dried
1/8 tsp thyme, dried
1/2 cup rice, long grain, uncooked
1 lb ground chuck
1 salt & pepper, to taste
4 large bell pepper, green, halved lengthwise & seede
Directions
While these were not on the menu every day, they did put them out
once in a while. This may be a little jazzed up but is one of the
best that I have tried.
In a 3-quart saucepan over medium heat, heat the vegetable oil and
add the garlic and onion cooking for about 10 minutes, stirring
frequently, until tender. Add the tomatoes and liquid, tomato puree,
wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the
heat to low and simmer the sauce, covered, 20 minutes. Meanwhile,
prepare the rice according to the directions on the package and set
aside, covered to keep warm. Heat the oven to 350 degrees F. In a
medium-size skillet over medium heat, cook the ground beef, stirring,
until well browned. Remove from the heat and drain off the excess
fat. Stir in the rice, 1/2 cup of the sauce and season with salt and
pepper to taste. Spoon the mixture into the pepper halves and place
the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour
the remaining sauce over the peppers and cover with foil. Bake for 35
to 40 minutes.
Each serving contains:
Cal Pro Fat Carbohydrates
458 25 G 21 G 39 G
From The Redbook Magazine January 1986
Servings: 4 servings
Continental Stuffed Green Peppers Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have found proof that recipes existed far back into the far past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, these, early cookbooks were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also describes how the ancient cooks used many different aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, such as parsley and basil. These new foods and tastes caused an outbreak in publications on food, many of which still exist in private libraries. During the following few centuries, the upper-class families of Wesstern Europe tried to offer the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more money to spend. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Continental Stuffed Green Peppers recipe.
