Stuffed green peppers in the pot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| DEBBIE HOLLAND HXRH11B | ||
| 4 | larges | Green peppers |
| 1 | pounds | Ground beef |
| 1 | pounds | Pork and beans |
| 3 | ounces | French fried onion rings |
| 1 | teaspoon | Prepared mustard |
| 8 | ounces | Tomato sauce |
Directions
1. Cut a thin slice from top of each pepper; scoop out seeds and membrane.
Parboil peppers in a small amount of boiling salted water for 3 minutes; drain well. Stand peppers in slow cooker. 2. Shape ground beef into a large patty in a skillet; brown 5 minutes on each side; then break up into small chunks 3. Stir in pork and beans, half of the onion rings and mustard. Spoon into pepper cups, divinding evenly; pour tomato sauce over ; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until peppers are tender. Top with remaining French fried onion rings.
......Debbie Holland, entered 1994 Taken from Family Circle, CASSEROLE COOKERY
RECIPE CLUB, SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS