Monday, March 18, 2019

MAIN DISH: OMA'S STUFFED PEPPERS (click here to print)


**This will be a family size portion.  I like lots of juice and sauce to cook peppers in..then when you are ready to serve, cut up pepper into  pieces and serve with the sauce like you would do with hamburger and pepper soup.

9 medium size green peppers, seeds scooped out and washed and drained
 (2 lbs. ground ground chuck, 1 lb. ground pork) mixed together
2 eggs beaten
2 medium onions, finely chopped
1/2 tbs or more Lawrys seasoning salt
1/2 tbs. sweet Hungarian paprika
1/2  cup or more finely chopped cauliflower(optional) used in place of rice
2 tall cans of tomato juice (no sugar added)
2 (16 oz.) cans of Hunts Herb & Garlic pasta sauce (no sugar added)

In a very large bowl mix meats, eggs, onions, Lawry's salt, paprika and cauliflower (if using) Mix thoroughly and stuff into your peppers. If you have extra meat, roll into large meatballs.

Pour your tomato juice and pasta sauce (no sugar added) into a large pot. heat up until almost boiling.  carefully, put the peppers into your sauce and cook on medium heat for one and one-half hours. I partially cover with a lid.  Leave enough room so steam can escape.  Check to make sure meat is tender.  Put one pepper into a bowl and pour some of the sauce on top.   TIP: if you are only making 4 or 5 peppers, cut all ingredients in half.

9 servings; 9 carbs ( to cut down on carbs eat only half a pepper with some of the sauce)

submitted by Edith Weil

If you have extra sauce, do not throw it away because the peppers give it a good flavor.  I serve extra sauce with parmesan cheese crisps sprinkled on top




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