Stuffed Green Peppers
- 3 large green peppers
- 1/2 pound ground BEEFALO
- 1 cup dry bread crumbs
- 1 can tomato sauce
- 1 tablespoon chopped onion
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
Heat oven to 350 degrees. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes and drain.
Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. stand peppers upright in ungreased baking dish, 8 by 8 by 2 inches. Cover; bake 45 minutes. Uncover; bake 15 minutes longer.
This recipe yields 3 servings.
Welcome! Even with temperatures and humidity swelling, there is just a hint of Autumn in the steamy air. With a few of the trees starting to show fall colors and bales of hay stacked around the area, the cool winds of fall can't be too far behind. Keeping that in mind, the preceeding recipe is one seasonal fall favorite around our farm.