| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 mittel | Size green peppers |
| 1/2 x ca. 450 g | Hot Italian sausage |
| 1/2 x ca. 450 g | chuck ground |
| 1 Tasse | onion chopped |
| 10 Milliliter | Garlic minced |
| 1 Tasse | rice cooked |
| 1 | ( 8 oz.) can tomato sauce |
| 1 | ( 2 1/4 oz.) can sliced ripe olives, drained |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Dried whole basil |
| 1/2 Teelöffel | pepper |
| 1/2 Tasse | ( 2 oz.) shredded Cheddar cheese |
|
Cut top off of green peppers, and remove seeds. Cook peppers 5 minutes in boiling water to cover; drain peppers, and set aside.
Cook sausage, ground chuck, onion, and garlic in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in rice and next 5 ingredients. Stuff peppers with meat mixture, and place in a lightly greased 8 inch square baking dish.
To Store: Cover and refrigerate up to 24 hours.
To Serve: Bake, uncovered, at 350°F for 30 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes or until cheese melts. Yield: 4 servings Typed in MMformat by cjhartlin@email. Msn. Com
|
|
Anmerkungen zum Rezept:
|
