| Ingredient | Serves 6 | Serves 12 | Serves 18 |
|---|---|---|---|
| Green peppers, medium | 6 | 12 | 18 |
| Ground beef | 1 pound | 2 pounds | 3 pounds |
| Onions, chopped | 1/3 cup | 2/3 cup | 1 cup |
| Oil | 1 Tbsp | 2 Tbsp | 3 Tbsp |
| Tomatoes, stewed (chopped) | 2 cups | 4 cups | 6 cups |
| Rice, instant | 3/4 cup | 1 1/2 cup | 2 1/4 cup |
| Worcestershire sauce | 2 Tbsp | 4 Tbsp | 6 Tbsp |
| Salt | To taste | To taste | To taste |
| Pepper | To taste | To taste | To taste |
| Cheese (sharp), grated | 1 cup | 2 cups | 3 cups |
Cut off tops of green peppers; remove seeds & membranes. Pre-cook pepper cups in boiling water about 5 minutes; drain. Sprinkle inside with salt.
Brown meat & onion in hot fat; add rice, tomatoes, Worcestershire sauce, salt & pepper to taste. Cover & simmer till rice is almost tender about 5 minutes. Add cheese.
(NOTE: I freeze at this point to store for future meals.)
Stuff peppers with meat mixture. Stand (6) upright in 10" x 6" x 1" baking dish. Bake uncovered at 350° for 25 minutes or till hot. Sprinkle with more cheese and return to oven for 5 minutes or till cheese is melted.
Click Arrow