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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

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

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