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PECAN STUFFED PEPPERS


May 4, 2016 Facebook Twitter LinkedIn Google+ Uncategorized


6 green peppers

1-½ cups cooked rice

1-½ cups chopped pecans

1 ½ teaspoon salt

¾ cup tomato juice

3 tablespoons shortening

2 lbs. Ground beef

1 ½ tablespoon minced onion

3 tablespoons celery, finely chopped

¾ cup water or ¾ cup tomato juice
Boil green peppers, which have been seeded and cored, until just enough to prick with a fork. Drain and keep warm. Make stuffing by combining rice, pecans, salt, and tomato juice. Sauté in shortening, beef, onion, and celery. Mix meat mixture in rice mixture, stirring thoroughly but without handling too much. Stuff peppers and place in greased baking pan. Either ¾ cup water of ¾ cup tomato juice may be poured into pan around peppers. Bake for ½ hour and serve with sauce.

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