Old-time Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these for the family and they are very well liked, these are excellent peppers! I halved the recipe but still made 5 peppers. If you like stuffed peppers, these are highly recommended.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 8 medium green bell peppers
- 1 kilo ground beef, (2 lb)
- ½ cup onion, diced
- 1½ cups canned corn, drained, or fresh cooked and drained
- 1 cup seasoned tomato sauce
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon MSG
- 2 cups sharp Cheddar cheese, shredded, (8 oz / 227 g)
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cut the tops off the peppers, remove seeds and membrane. I halved the recipe when I made this so I started with 4 peppers but ended up using 5.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5-10 minutes, drain. Sprinkle insides with salt.
- In a large non stick pan, brown the ground beef and onion.
- To the pan, add the corn, tomato sauce, Worcestershire sauce, salt, and MSG, simmer until heated through, about 5 minutes.
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan. If cutting the recipe in half, use a 8x8 or 7x11 inch baking pan.
- Add the cheese to the beef mixture and stir until melted.
- Fill peppers and place upright in the baking pan. Mix together the bread crumbs and melted butter and sprinkle on top of each pepper.
- Bake for 40 minutes or heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use ground pork in place of beef. 2. Use fiesta corn in place of regular whole kernel corn.