Recipes

[Misty928]

Does anyone have the ORIGINAL recipe for stuffed bell peppers from the Better Homes and Gardens Cookbook of the 1970'a.  I have misplaced it and would be so appreciative to have it back.  Thank you..

[kitcat51]

Found this on Food.com, stuffed bell peppers cups posted by mandagirl....from 1970's Better Homes & Garden cookbook.

[sabatini]

Edited because whoops!, I misread the OPs post. Thought she wanted a Betty Crocker recipe.

[Misty928]

Thank you so much for responding kit cat 51 - went to Food.com but could not find the recipe by Mandagirl. Tons of recipes for stuffed peppers, but not the one I am looking for.  Any more suggestions - I am not that great on the computer. 

[Starpolisher]

@Misty928 

I found this one from BHG online.

https://pin.it/6jbiDct

This one says it came from the BHG cookbook.

https://www.bigoven.com/recipe/stuffed-pepper-cups/35950

[sabatini]

Oh well, I tried.   

[sonson]

This one is from my 1981 Better Homes cookbook. 

6 large green peppers

1 pound ground beef

1/2 cup chopped onion

1 16 ounce can tomatoes, cut up

1/2 cup long grain rice

1/2 cup water

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup shredded American cheese (4 ounces)

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Drain well. Sprinkle insides of peppers lightly with salt. 
in a skillet cook ground beef, onion, and the 1/4 cup chopped green peppers till meat is browned and vegetables are tender. Drain of excess fat. Add untrained tomatoes, uncooked rice, water, salt Worcestershire, and dash pepper. Bring to boiling, reduce heat. Cover and simmer 15 to 18 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 inch baking dish. Bake, covered, in a 350 degree oven for 30-35 min. Serves 6. 

Hope this is what you are looking for. 

[Sooner]

@Misty928 I will tell you all I know about my favorite food  that I have made for more than 50 years without a recipe.

I like big green peppers best (use any color). Cut the top off and chop it up to go in the filling.  IF they won't stand up and you can slice off a little of the bottom lobes without making a whole, go for it. Otherwise cram in a small pot and the have to stand up--more or less--so some filling goes in the dish around the uncooperative vegetables. 

Brown hamburger meat until browned but not crispy, add chopped onion (usually half a small to medium one--as you like), then the little pepper pieces, and saute a little to soften them up and spread the juices.

I would add pepper, garlic or garlic powder, and any seasoning you like (I use Italian blend) at this point.  Then add in any cooked rice you want (usually for me about 1/2 a cup).

Add the tomato product:  Sauce, or paste with a little water, or very well drained whole tomatoes chopped-take your pick but I use sauce.  Just combine gently until the mixture is moistened and not too liquid.  Add a little ketchup too if you like.

Pack into the pepper shells, put in a pan and bake until the peppers are done on the outside and soft (the outer skin might be a little shrivelled at this point) and the middle is hot.  The filling will have been basically cooked when you fill them.

Top with ketchup before they are done so it can roast a little.  Cook 350 degrees for about 30 minutes or until done.

Hints: 

Sometimes I microwave the shells a little before I fill them if I am in a hurry.

I love mine really cooked until the outside pepper is very done.

If the peppers are sort of thick, I sometimes put a little water in the bottom of the dish (1/4 inch or so) just to steam a little.

IF the peppers are not very good shape (which is wide and shallow) I will cut the peppers vertically  and line the dish with these big pices, then put the filling in and bake.  Not as attractive but as good!  

You can spice them like Mexican rice, with Cajun seasoning or Middle Eastern flavors.  They are all good!  I like just a little heat in them too sometimes!  

I like the green peppers, hubby prefers the red!

[Melzie]

I found this from a BH&G book from 1969.  Looks similar to what another person posted but very slightly different. 

• 40 minutes to make
• Serves 4

Better Homes and Gardens cookbooks dated 1969.

Ingredients

• 4 to 6 green peppers
• 1 lb. ground beef
• 1 onion, chopped
• 1 16-oz. can tomatoes, undrained, broken up
• ½ cup uncooked rice
• 1 tsp worcestershire sauce
• ½ cup water
• 5 to 6 slices American cheese, torn into pieces

How to make it

• Cut tops off of peppers. Remove seeds and membrane. Scallop edges.
• Cook in boiling, salted water apx. 5 minutes. Drain. Set aside.
• Brown meat with onion. Drain fat.
• Add tomatoes, rice Worcestershire sauce, and water. Bring to a boil.
• Reduce heat, cover and simmer 15 minutes. Stir in cheese.
• Stuff peppers with meat mixture.
• Spray a baking dish with cooking spray. Place peppers in baking dish.
• Bake at 350 degrees for 20-25 minutes.

[JeanLouiseFinch]

Now I want stuffed peppers!