google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
6 large green or red bell peppers 2 pounds lean ground beef 1, 20 ounce can crushed tomatoes 1/4 cup ketchup 1 tablespoon Worcestershire Sauce 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder | 1 teaspoon dried marjoram 1/2 teaspoon celery seed or celery salt 1 teaspoon salt 1 teaspoon cracked black pepper 1 1/2 cups long grain or parcooked rice 1 cup water |
Step by Step Instructions
Wash peppers and slice the tops off, remove the stems and reserve.
If the pepper is a bit unstable, slice a small amount off of the bottom without creating a
hole. This willenable the pepper to sit straight and not fall over onto it's side.
Remove seed pod from each pepper and scrape out the ribs gently with a spoon.
Wash out thoroughly.
Place peppers in a pie dish with a bit of water and place in the microwave for 1 or two
minutes to par cook.
In a large bowl or in your mixer with the paddle attachment, combine ground beef, rice,
1/2 cup tomato sauce, ketchup, Worcestershire sauce, garlic powder, onion
powder,celery seed/salt, cracked black pepper and salt. Mix well until thoroughly
combined.
Place the peppers into a baking dish and fill each one with enough of the meat mixture
to fill without packing too tightly.
Spoon about a tablespoon of tomato sauce onto the top of each pepper.
Squirt about a tablespoon of ketchup on the top of each pepper.
Place the pepper tops on the top. It doesn't matter if they are matched.
Pour the remaining tomato sauce into the bottom of the baking dish along with the cup
of water trying to evenly distribute.
Cover casserole first with parchment paper and then with aluminum foil to seal.
Bake for 1 1/2 hours until the peppers are softened, the rice is tender and the meat is
no longer pink in the center.
NOTE: You may choose to have additional sauce on the side for serving. Once you
slice open the peppers, it is nice to have some additional sauce to go along with rice
and meat. I would simply heat up another can of tomato sauce and add some ketchup
ans Worcestershire sauce to taste and heat through.
Enjoy!
Classic Stuffed Peppers
Noreen's Kitchen © ALL RIGHTS RESERVED.