Beef & Ham Stuffed Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is the way my mom always made stuffed peppers. I don't cook the meat before stuffing. The sauce has a smoky flavor. If you don't have any ground ham, you can add a ham hock, ham shank, or ham bone to the pot for extra flavor. Ingredients:
1 1/2 lbs ground beef |
1/2 lb ground cooked ham |
2 tablespoons dried onion flakes |
2 eggs |
3/4 cup raw white rice or 3/4 cup minute rice |
1 teaspoon salt |
1/4 teaspoon black pepper |
6 -8 green peppers, halved and seeded |
1 (6 ounce) can tomato paste |
1 quart water |
2 bay leaves |
2 -3 tablespoons bacon drippings or 2 -3 tablespoons oil |
2 -3 tablespoons flour |
Directions:
1. Combine meat, eggs, rice,onion, salt and pepper; set aside.
2. Cut peppers in half and seed.
3. Stuff meat mixture into peppers and drop into sauce.
4. Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
5. Add 1 small can tomato paste and a quart of water.
6. Stir with a whisk until sauce bubbles.
7. Add bay leafs.
8. Drop peppers into sauce.
9. Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
10. Add water if necessary.
11. The rice will absorb water.
12. Peppers should be COVERED with sauce, and peppers are done when rice is cooked.
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