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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the book, Beef Recipes from Across Missouri. This recipe won first place at the 1984 Beef Cook-off. I want to make these really soon! Ingredients:
1 1/2 lbs ground chuck |
6 large firm green peppers (1 c capacity) |
2 tablespoons margarine or 2 tablespoons salad oil |
1/4 cup chopped onion |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon coarse black pepper |
2 pineapple rings, cut in thirds |
paprika |
1/4 teaspoon thyme |
1/2 teaspoon oregano |
1/4 teaspoon powdered ginger |
1 teaspoon soy sauce |
1 tablespoon sherry wine |
1/4 cup dried apricot, chopped finely |
1/4 cup dark raisin |
1/4 cup slivered almonds |
2 cups cooked rice |
Directions:
1. Cut tops off the green peppers;.
2. remove seeds and white membrane.
3. Drop peppers into boiling water and cook for about 10 minutes or until almost tender, but still holding their shape.
4. Brown beef and onions in margarine or oil.
5. Add garlic powder, salt, pepper.
6. Drain mixture well.
7. Mix thyme, oregano, ginger, sherry, apricots, raisins and rice into meat mixture until everything is evenly distributed.
8. Stuff peppers and set them in a heavily buttered casserole.
9. Bake in 350 oven for 20 minutes or in a microwave for 8 minutes.
10. Peppers may be refrigerated or frozen for later use.
11. To serve, top pepper with a wedge of pineapple and dust with paprika.
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