Friday, November 30, 2012

Stuffed Peppers

A family favorite.  A bit of a hassle with three pots on the stove, but well worth the effort. 

1 Lb. Hamburger
1 Onion, chopped
1 ½ C. Rice
1 tsp. Garlic Powder6 Oz. Tomato Paste
¼ C. Brown sugar
8 Oz. Brown sugar
5 Large Bell peppers
56 Oz. Tomato Juice

 In skillet, combine hamburger and onion.  Cook until browned and cooked through.  Season with salt, pepper and garlic powder.   Meanwhile, cook the rice according to package directions.  In separate pot, core the peppers and de-seed.  Boil peppers in salted water until crisp tender and then drain.  Add the tomato paste to the meat, and stir to incorporate into the meat mixture.  Add 2 cups tomato juice to the meat and stir in the hot cooked rice and cheese.  Stir and cook on low until cheese is melted and mixture is uniform.  Stuff into peppers.  Place peppers in large Dutch oven.  Pour enough tomato juice around the peppers so that the liquid will be about ½ way up the peppers, about 4 cups.  In small bowl, combine 1 cup of tomato juice with the brown sugar.  Pour the tomato juice with the sugar over the tops and sides of the peppers.  Bake at 350 degrees for 45 minutes or until heated through.