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Stuffed Green Peppers
2 Large green peppers
8 oz. lean ground beef
1/3 cup chopped onion
2 medium tomatoes, peeled and cut (or canned tomatoes, drained)
1/2 cup long grain rice, cooked
1/2 cup water
2 tsp Worcestershire sauce
1/2 tsp dried basil, crushed
1/4 tsp pepper
1/2 cup cheddar cheese
Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.
In a large skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in tomatoes, cooked rice, water, Worcestershire sauce, basil and pepper. Bring to boiling; reduce heat. Cover and simmer for 5-10 minutes. Stir in half the cheese. Spoon meat mixture into peppers. Place peppers in 8x8x2 in baking dish. Spoon any remaining meat into baking dish.
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Bake, uncovered, at 375 for about 15 minutes or till heated through. Sprinkle with remaining cheese. let stand for one to two minutes or till the cheese melts. Makes 4 servings.
How about ending that great meal with a little pumpkin dessert; another favorite flavor in the fall. This recipe for Pumpkin Bars makes TWO 9×13 pans! They whip up really quickly, too. After cooling, they’re topped with a cream cheese icing. Moist and fantastic! This is a great dessert for a crowd! I introduce to you the delightful Pumpkin Bar…
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Pumpkin Bars
2 Cups flour
1 tsp soda
1/2 tsp salt
1 2/3 cup sugar
1 cup oil
4 eggs
2 cups pumpkin
1 cup nuts, chopped
2 tsp baking powder
1 tsp pumpkin pie spice or 1/4 tsp each, cinnamon, allspice, cloves and nutmeg
Frosting:
6 oz. cream cheese
1/2 cup butter
2 Tb. cream
1 tsp vanilla
2 cups powdered sugar
Mix all ingredients for bars. Pour into two greased and floured 9 x 13 pans and bake at 350 degrees 20-25 minutes.
To make frosting, mix cream cheese and butter. Combine with other ingredients and mix well. Frost cooled bars.
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I hope you’ll try these two recipes. I have serious doubts you’ll be disappointed! If you are, call me and I’ll come pick up the leftovers! =)
Have you made any fall favorites yet?
With love from my country kitchen,
RefreshHer 