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*** PEPPER SHELLS ***
3 large Peppers, Green
5 cup Water, Boiling
*** MEAT FILLING ***
1 pound Beef, Ground
4 tablespoon Onion, Chopped
½ cup Celery, Chopped
8 fluid ounce Tomato Sauce
1 teaspoon Salt
¼ teaspoon Garlic Salt
1 teaspoon Worcestershire Sauce
½ cup Rice
½ cup Water
Heat the oven to 350f. Wash, halve and deseed the peppers. Cook them in the boiling salted water 5 minutes then drain and set aside.
Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan . Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake 25 minutes then uncover and top with the remaining tomato sauce and bake 5 minutes.
3 large Peppers, Green
5 cup Water, Boiling
*** MEAT FILLING ***
1 pound Beef, Ground
4 tablespoon Onion, Chopped
½ cup Celery, Chopped
8 fluid ounce Tomato Sauce
1 teaspoon Salt
¼ teaspoon Garlic Salt
1 teaspoon Worcestershire Sauce
½ cup Rice
½ cup Water
Heat the oven to 350f. Wash, halve and deseed the peppers. Cook them in the boiling salted water 5 minutes then drain and set aside.
Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan . Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake 25 minutes then uncover and top with the remaining tomato sauce and bake 5 minutes.
