Stuffed Green Peppers - 1970's Vintage Recipe

 

 

 Ingredients:

6 large green bell peppers ( I use different colored bell peppers).

1 pound ground beef

1/2 cup chopped onion

1 (16 oz can) of petite diced tomatoes (Today there is only 14.5 oz cans - add extra water)

1/2 cup long grain rice

1/2 cup water

1 t salt

1 t Worcestershire sauce

1 Cup shredded Cheddar cheese (original recipe calls for American cheese)

 

Directions:

 Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to 1/4 cup. Set aside. Cook the bell peppers , uncovered in boiling salted water for 5 minutes; invert to drain well.

Sprinkle insides with salt. 

In a skillet cook the ground beef, onion and the 1/2 cup of chopped green bell pepper till meat is browned and vegetables are tender. Drain off excess fat. Add the undrained tomatoes, uncooked rice, water, salt,
Worcestershire sauce and dash pepper.

Bring to boiling, reduce heat and simmer 15 to 18 minutes, until rice is tender. Stir in cheese and stuff peppers. 

Bake covered in a 350 degree oven for 30 to 35 minutes.