Party Peppers Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings12
Interest GroupEveryday
Ingredients
| Green Sweet Peppers- 12nos | ||
| Red Sweet Peppers- 12nos | ||
| Tomato juice | 2 Cup (16 tbs) | |
| Lemon Juice- 2 or 3 tablespoons | ||
| Liquid Artificial Sweetener- 2 teaspoons | ||
| Beef | 6 Pound, minced | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Parsley | 1 Teaspoon, minced | |
| Consomme- 1 cup | ||
| Bean sprouts | 4 Can (10oz) | |
| Mushrooms | 2 Can (10oz) | |
| Parsley- for garnish | ||
| Butter | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Brush the bottom of a baking pan with butter.
3) Slice the peppers, ½ inch form the top.
4) Remove and discard the membranes and seeds, taking care not to cut the shell so as to keep the shells intact.
5) In a saucepan, bring the salted water to boil with salt and parboil the peppers for 5 minutes.
6) Place the pepper upside down to drain.
MAKING
7) In a saucepan, heat tomato juice, lemon juice and sweetener to boil.
8) Check for the lemon juice and sweetener, and add more if needed.
9) In a bowl, mix together beef, salt, pepper, parsley and consume.
10) Stuff the peppers with the beef mixture.
11) Arrange the peppers close to each other in the baking pan.
12) Let them touch so as to stand upright.
13) Spoon the tomato sauce over the peppers.
14) Bake for 50 minutes or until the peppers are tender.
FINALIZING
15) In a saucepan, heat bean sprouts and mushrooms, until dry.
16) In a serving plate, spoon the mushroom mixture, and make 2 wells in the mushroom mixture.
17) Place 1 red and 1 green pepper and spoon the liquid from the baking tray on top.
SERVING
18) Garnish with parsley and serve hot.
1) Preheat the oven to 350°F.
2) Brush the bottom of a baking pan with butter.
3) Slice the peppers, ½ inch form the top.
4) Remove and discard the membranes and seeds, taking care not to cut the shell so as to keep the shells intact.
5) In a saucepan, bring the salted water to boil with salt and parboil the peppers for 5 minutes.
6) Place the pepper upside down to drain.
MAKING
7) In a saucepan, heat tomato juice, lemon juice and sweetener to boil.
8) Check for the lemon juice and sweetener, and add more if needed.
9) In a bowl, mix together beef, salt, pepper, parsley and consume.
10) Stuff the peppers with the beef mixture.
11) Arrange the peppers close to each other in the baking pan.
12) Let them touch so as to stand upright.
13) Spoon the tomato sauce over the peppers.
14) Bake for 50 minutes or until the peppers are tender.
FINALIZING
15) In a saucepan, heat bean sprouts and mushrooms, until dry.
16) In a serving plate, spoon the mushroom mixture, and make 2 wells in the mushroom mixture.
17) Place 1 red and 1 green pepper and spoon the liquid from the baking tray on top.
SERVING
18) Garnish with parsley and serve hot.
Chef
