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From Spindletop Cooks Cook Book: Spindletop Stuffed Bell Peppers

Spindletop Stuffed Bell Peppers 6 medium bell peppers 1 pound ground beef ½ cup cooked rice 1 ½ small boxes raisins 1 cup seasoned breadcrumbs ¼ cup chopped onion 1/3 cup chopped pecans 1 can stewed tomatoes To taste: oregano, thyme, salt and pepper Brown meat and onions in saucepan; add tomatoes (chopped), rice, breadcrumbs,

Spindletop Stuffed Bell Peppers

6 medium bell peppers
1 pound ground beef
½ cup cooked rice
1 ½ small boxes raisins
1 cup seasoned breadcrumbs
¼ cup chopped onion
1/3 cup chopped pecans
1 can stewed tomatoes
To taste: oregano, thyme, salt and pepper

Brown meat and onions in saucepan; add tomatoes (chopped), rice, breadcrumbs, pecans and raisins. Season with oregano, thyme, salt and pepper. Slice top off of peppers and de-seed. Boil/blanch peppers for a short time. Stand peppers in a baking dish and fill with meat mixture. Bake at 350° in oven for 30 minutes. Serves 6.

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