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
Academics have proved the existance of recipes far back into history, at least as far back into recorded history as ancient Egypt, and possibly even further. In practice though, sadly, these ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Later, we find a couple of cookery books dating from the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on food, many of which are kept safe in private collections. The arrival of television gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Continental Stuffed Green Peppers recipe.
