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
It is quite possible to trace the history of written cooking instructions back into distant history, certainly as far back as early Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which describe the baking 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 around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, main course and dessert, a style of dining still practiced today. Aspicius tells us how the ancient Romans were skilled in the use of many herbs, including some that we all recognise like basil, mint and parsley. Moving on, we have two interesting books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the indian food that is popular today, but rather recipes for the types of food on the menues of the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, most of which are kept safe in private cookery archives. During the following few centuries, the upper-class families of the West tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipes could command a high salary. However, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications were increasing in popularity mostly as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Continental Stuffed Green Peppers recipe.
