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MAIN DISHES- BEEF
Beef and Black Bean
Stuffed Peppers
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Beef and
Black Bean Stuffed Peppers |
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Black Beans are a
nice addition to these "on the stove" peppers...
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2 ½
lbs |
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ground lean beef |
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1
medium |
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onion, chopped |
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1
can |
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condensed black bean soup |
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1 ½
tsp |
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chili powder |
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1
tsp |
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granulated sugar |
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1
tsp |
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pepper |
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2
Tbs |
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worcestershire sauce |
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2
Tbs |
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dry
red wine |
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1
tsp |
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salt |
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½
tsp |
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garlic powder |
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½
tsp |
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ground celery seed |
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2
Tbs |
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chopped fresh parsley |
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4
large |
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green bell peppers, halved lengthwise |
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ketchup to taste |
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1 |
Brown meat
and onion together in ungreased large Dutch
oven. Drain fat from meat, and add other
ingredients (except peppers and ketchup). Cover
and cook slowly, 10-15 minutes. Stir
occasionally. |
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2 |
Wash and cut
peppers in half, lengthwise. Remove and discard
seeds, veins and stems. |
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3 |
Stuff meat
mixture into peppers and decorate tops with a
dollop of ketchup. |
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4 |
Cover bottom
of Dutch oven with ¼" water. Carefully place
stuffed peppers in water. Cover tightly with a
heavy lid, and steam over medium heat for 10-12
minutes, until tender but not soft. |
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5 |
Remove from
heat and serve hot. |
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Servings: 6 |
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Cooking Tips |
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*Try using red or
yellow peppers for a change. |
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**Watch as you cook
the peppers- they are much better if they are slightly
crisp, rather than soft. |
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***The meat filling
can be made a day ahead and re-heated before filling
peppers. |
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