Stuffed Peppers for Supper

The other day we talked about some nice peppers we're harvesting right now.  They just didn't produce all summer, but now that the weather is really nice, they are blooming and loading up.

Purple Beauty Sweet Pepper

So we pick a bowlful and saute them with some onions and Tricia and I eat them all, so sweet and so good and flavorful.  Benjamin doesn't know what he's missing!

A nice haul of peppers

We decided that Stuffed Peppers would be nice for supper tonight.   Tricia pulled out her old Betty Crocker cookbook for the recipe.  The old cookbook is orange, and has frayed edges, showing that it has been well-used over the years.  

Ol' Betty

The pages are dog-eared and stained.  They also contain some pictures that were interesting with earth-tone appliances and a curious yellow smock being worn by everyone in the Betty Crocker test kitchens.

Confidence that only comes from wearing a yellow smock while cooking

Betty's recipe goes like this:

6 large green peppers (we used about double that amount)

1 pound hamburger

2 tablespoons chopped onion

1 teaspoon salt

1/8 teaspoon garlic salt

1 cup cooked rice

1 can (15 oz.) tomato sauce

Clean and core the peppers and cook them in boiling water for 5 minutes and then drain.

Cook hamburger and onion until the hamburger is brown and drain.  Stir in salt, garlic salt, cooked rice, and the tomato sauce and heat.  Stuff each pepper with the mixture, stand upright in baking dish, cover and cook in oven at 350 degrees for 45 minutes.  Uncover and cook 15 minutes longer.

This was a delicious meal fit for a king (and baked by a queen!)

Stuffed peppers and fresh green beans

Hopefully the peppers will keep producing as we're wanting more stuffed peppers for supper.  A twist I heard on this recipe is to squeeze out the contents of boudin into the peppers.  That sounds like something worth trying as well, but I'll tell you what - Betty Crocker's recipe is top-notch.