STUFFED BELL PEPPERS
10 large square Bell peppers, gutted, save the tops, blanche for 3 minutes and remove from boiling salted water, set aside
16 cups of cooked rice ( we like Jasmine)
4 large cans of tomato sauce
4 large cans of diced tomatos
2-3 # of lean ground beef of turkey
2 large onions, diced
Chili powder about 3 tablespoons
Garlic powder about 3 tablespoons
cumin about 1 tablespoon
salt and fresh ground pepper
4-6 cups of V-8 vegetable juice
Brown the meat with the onions, drain off the fat.
Mix rice tomatos, rice and meat together in a large pot
stir in spices. These are so individual I only make guidelines, I often add more as I test taste
Grease or spray with no-stick spray a large roasting pan. Place peppers in the roasting pan, Fill prepared peppers with rice meat -tomato mixture, spoon the remainder over the peppers and even out in the pan. Plae pepper tops on top of the rice stuffed peppers.Cover and bake for 2 hours at 300 degrees. IF your pepper stuffing gets too dry or you want them a bit juicier, pour the V-8 juice over the peppers and rice mixture during the last 30 minutes. Serve with home made bread or corn bread, Makes about 20 servings. I usually cut the peppers into halves when I serve the meal for more pepper servings with the stuffing. Stuffing is great leftover as the pepper flavor simmers into the stuffing
CHICKEN TETRAZZINI
6 chicken breasts, stewed Save the stock and into it add:
1 pkg frozen seasoning mix veggies ( this is a cheat thing. The peppers, celery and onion are precut) You can cut your own veggies to total 2 cups and simmer in chicken stock till tender.
3 large cans of Cream of Mushroom soup
1- 4 oz ajr of diced pimientos, drained,
6 oz can mushrooms
4cups plain yogurt
3 # thin spaghetti, cooked an drained
salt and pepper to taste
4 -6 cups of shredded cheese
Cube the chicken, mix together in a large bowl or pot with the soup, yogurt , veggies and chicken stock, pimientos and mushrooms . Pour this mixture and spaghetti into 3 9x13 pans or 1 three-cake mix sized pan. Stir and dmix together thoroughly. Top tetrazzini with shredded cheese and bake for 1 hour at 350 degrees.
About 20 servings and leftovers are delicious hot or cold!!!
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