Stuffed Peppers

Stuffed Peppers by request:

About 6 servings    Oven 360

Red or gold peppers about 4 , slice in half long ways, remove membrane and seeds

In a microwave safe dish, add some water in the bottom and cook on high for about 5-8 minutes

 (Just to soften the peppers, not fully cooked)

Stuffing:

Chop a medium onion

Chop up the top portion of the peppers

Grated carrot

In large mixing bowl dump in 1 lb or so ground beef

( I like pretty low fat beef and sometimes use half ground turkey or chicken breast)

Salt, pepper

Finely crushed  Crackers (10 or so, Ritz is nice) or ½ c Panko Bread Crumbs

Dash of Worcestershire sauce, ketchup or some tomato soup concentrate, dash of hot sauce

1-2 eggs, slightly beaten

Mix with hands in plastic gloves, Gently toss together. Too much handling makes meat tough.

Lightly stuff peppers, place in oven dish, pour some water around the peppers so the dish doesn’t get dry. If I have extra meat I cook in a little dish for left overs.

Bake about 45 minutes. Last 10 minutes , I spoon  on a bit more tomato soup on the tops. Remove, let them rest a few minutes before serving.

Yes you can use instant rice or cooked rice, plain crackers or bread crumbs. I just like the filling to disappear no chunks. I wonder if we might use a little Quina?  I don’t care for green peppers any more.

Garlic is not my favorite – but use it if you like it.

Texans eat stuffed peppers with ketsup! But we do that with a lot of things!