With the weather turning colder, many will be looking for those warm comfort foods to make. While there is still an abundance of fresh fruits and vegetables at many of our area farmers markets to choose from, take advantage of it and pay them a visit before they close for the season.
This past week, I purchased some beautiful green peppers at Miles Farmers Market on Miles Road with the intention of taking two of my favorite hamburg recipes and combining them to make stuffed peppers. My only dilemma was in figuring out just how much of each ingredient I wanted to use. No one likes dried up or mushy, greasy stuffed peppers. I did my best and hoped for the best as well!
In the end, success was mine; my family enjoyed them so much I decided I had to share my recipe with all of you. I always tell people to never be afraid to combine those old recipes with the new ones. Now I am sure of it! I hope you get the chance to enjoy this recipe, change it up with one of your favorites, and make it your own!
INGREDIENTS:
2 ½ lbs. ground beef
1 egg, beaten
¼ to ½ cup of chopped Vidalia onion, (to taste)
1 can chicken noodle soup
1 15 oz. can tomato sauce
1 cup instant rice
¾ cup instant potatoes
¾ cup shredded cheddar cheese
¼ tsp. garlic powder
1 tsp. salt
1 tsp. pepper
2-4 green peppers
SAUCE:
2 Tbl. Brown sugar
1/3 cup catsup
1 Tbl. (prepared) mustard
INSTRUCTIONS:
Preheat oven to 350 degrees F
Cut and clean your peppers as you normally would for stuffed peppers. Place peppers into saucepan of water and bring to a boil for 6-8 minutes. Drain and cool.
Mix together in a large bowl your first 11 ingredients, mixing well.
Using a 13 x 9 pan (I prefer glass), pour a small amount of water in the pan to cover just the bottom, place your peppers open side up, and fill with your meat mixture, any extra meat left over can be formed into larger meatballs and place inside the pan with your peppers.
Mix together the three sauce ingredients and spread this mixture evenly over just the tops of the peppers, not allowing spilling over on the edges.
Bake uncovered for 50 – 60 minutes in your preheated 350 degree F oven, checking on for doneness and basting if necessary. However, I did not need to baste with this recipe.
Enjoy from: “In the Kitchen with Sheryl”
