Sherrys Moms Stuffed Bell Peppers Food

MOM'S STUFFED BELL PEPPERS

Steps:

• Cut the top section of the peppers off and discard.
• Remove seeds and rinse the inside of peppers.
• Parboil peppers until slightly tender.
• Saute onions in butter until tender.
• Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
• Stuff each pepper with the ground beef mixture.
• Place stuffed peppers in a stock pot or dutch oven.
• Combine crushed tomatoes and tomato soup and pour on top of the peppers.
• Sprinkle the remaining sauteed onions on top of peppers.
• Bring to a boil and then reduce heat.
• Stir GENTLY occasionally.
• Simmer for about 45 minutes or until meat is no longer pink.

SHERRY'S MOM'S STUFFED BELL PEPPERS

Steps:

• 1. Use a grinder to grind the bologna.
• 2. Cut off the tops of the green bell pepper and remove the seeds and veins. Save the top to cover you pepper back up after it is stuffed. NOTE: You might need to trim off the bottom if the pepper will not sit upright.
• 3. Mix together the bologna, onion, eggs, pepper, cooked rice, catsup and parsley. DO NOT ADD SALT! Bologna is salty enough and you don't want to add more.
• 4. Fill the bell pepper with the bologna mix and cap with the pepper lid. Place in an oiled or sprayed baking dish. Bake at 350 for 1 hour, turning halfway through cooking time.
• 5. This is mom.

HUNGARIAN STUFFED PEPPERS RECIPE

Steps:

• Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
• *If you do not have enough green peppers, then form meatballs with the remaining stuffing--this is a great way to get your kids to eat this meal, too!*
• In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
• In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn't burn.
• Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet--as it should be :) Serve with rye bread--or any other bread you have around, but really, rye is the best.

MAMA'S STUFFED BELL PEPPERS

Steps:

• Slices peppers and cut out seeds and center.
• Mix all other ingredients together and stuff in peppers.
• Bake at 350 degrees until done.
• Sprinkle cheese on top of peppers.