Behind the Lace Curtains-Sunday Dinner, Stuffed Green Peppers

Among the cookbook collections in my expansive library are those from Ideals.  They follow a theme, usually homey and nostalgic, and always pretty pictures of kitchens, the foods that are in the book, and oftentimes antiques.  There are several volumes in these Ideals cookbooks; I think they’ve been around for 50 years or more!  This recipe comes from the Ideals volume named The Farmhouse Cookbook by Clarice Moon, and is an excellent way to use leftover rice.

4 large green peppers
1 lb. ground beef
1/4 c. vegetable oil
1/2 t. salt
1/4 t. pepper
1 T. minced parsley
2/3 c. cooked rice
1 1/2 c. tomatoes, sieved (I use a can of crushed tomatoes)
1/4 c. minced onion
1/2 t. salt (yes, another one)
1/4 c. water
1/4 t. pepper (yes, another one)
2 slices mozzarella cheese

Grease a 2-quart baking dish.  Rinse peppers.  Cut a thin slice from the stem end of each green pepper and remove inner white fiber and seeds.  Rinse cavity.  Drop peppers in boiling salted water to cover.  Simmer for 5 minutes.  Remove and set aside to drain.  Brown ground beef in oil.  Stir in parsley, salt, pepper and cooked rice.  Lightly fill pepper shells with mixture, heaping slightly.  Place in a baking dish.  Combine tomatoes, onion, salt, water and pepper, mixing well.  Pour over peppers.  Place a strip of cheese on top of each pepper.  Bake in a 350 degree F. oven for 30 minutes.  Serves 4.

The recipe was in a side dish section, but there’s no reason why this can’t be a meal all on its own, served with a fresh green salad with Italian dressing.

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