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Western & Southern’s cafeteria’s stuffed bell peppers.

DSCN8415The vintage stuffed bell pepper recipe Is still being made in lots of Community Press kitchens. It’s that good!

Western & Southern’s cafeteria’s stuffed bell peppers.

This was originally sent to me at a Delhi Ohio reader’s request by Thornton Kindred and Mary Ann Williams. I had another request for just yesterday. Thornton said this recipe was in the magazine back in the 60’s. Now this is a recipe with staying power!

Meat and rice stuffing:

4 large or 5 medium peppers

1 -1/2 lbs ground beef

1/4 cup chopped onions

1 cup tomato sauce made from recipe below

3 tablespoons flour

1 tablespoon salt added to water to cook rice

1 teaspoon black pepper

1/4 cup rice (cook according to package directions, in salted water, until done and stir in pepper.)

Tomato sauce:

3 cans, 10-1/2 oz each condensed tomato soup

24 oz can tomato juice

2 teaspoons salt

Pinch of black pepper

Mix all ingredients and bring to a boil. Set aside one cup sauce.

Stuffing

Over medium heat, cook and stir beef until crumbly. Add onions and

continue cooking until meat starts to brown. Remove from heat, add flour and mix well. Add seasoned rice and reserved one cup of tomato sauce. Mix and set aside.

Peppers:

Cut peppers in half vertically. Remove seeds. Put in boiling water to soften. Remove from heat and let set for 20 min. Drain.

Stuff peppers with meat and rice mix. Put in baking pan and pour sauce over peppers.

Bake in 350 degree oven about1 to 1-1/2 hours or until peppers are

tender. Baste peppers with the sauce during baking.

Tip from Rita’s kitchen: Freeze extra peppers

They’re in season now so preserve as many as you can.

No need to blanch sweet or hot peppers.

Just chop, pour onto cookie sheet in single layer and freeze hard, uncovered. Pour into covered containers and store in freezer. Peppers won’t clump together and pour out easily. I don’t thaw before adding to cooked recipes.

 

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