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Categories:
ground chuck green peppers margarine onion garlic salt black pepper pineapple paprika thyme oregano powdered ginger soy sauce sherry wine apricot dark raisin almonds rice
Viewed: 52 - Published at: 2 years agoIngredients
- 1 12 lbs ground chuck
- 6 large firm green peppers (1 c capacity)
- 2 tablespoons margarine or 2 tablespoons salad oil
- 14 cup chopped onion
- 12 teaspoon garlic powder
- 12 teaspoon salt
- 12 teaspoon coarse black pepper
- 2 pineapple rings, cut in thirds
- paprika
- 14 teaspoon thyme
- 12 teaspoon oregano
- 14 teaspoon powdered ginger
- 1 teaspoon soy sauce
- 1 tablespoon sherry wine
- 14 cup dried apricot, chopped finely
- 14 cup dark raisin
- 14 cup slivered almonds
- 2 cups cooked rice
Method
- Cut tops off the green peppers;.
- remove seeds and white membrane.
- Drop peppers into boiling water and cook for about 10 minutes or until almost tender, but still holding their shape.
- Brown beef and onions in margarine or oil.
- Add garlic powder, salt, pepper.
- Drain mixture well.
- Mix thyme, oregano, ginger, sherry, apricots, raisins and rice into meat mixture until everything is evenly distributed.
- Stuff peppers and set them in a heavily buttered casserole.
- Bake in 350 oven for 20 minutes or in a microwave for 8 minutes.
- Peppers may be refrigerated or frozen for later use.
- To serve, top pepper with a wedge of pineapple and dust with paprika.
