1 line
2.9 KiB
HTML
1 line
2.9 KiB
HTML
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Stuffed Green Peppers</h1><div class="timing">prep 30 min, cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 6</div><div class="description">The filling for these stuffed peppers is a hearty and tasty combination of meat, rice, cheese and vegetable which makes the perfect compliment to the pungent flavor of the pepper itself.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">6 </div><div class="item">green bell peppers</div></li><li><div class="amount"> ~</div><div class="item">salt</div></li></ul></div><div class="detail">Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 lb</div><div class="item">lean ground beef</div></li><li><div class="amount">⅓ cup</div><div class="item">onion (diced)</div></li><li><div class="amount">1 can (14oz)</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">½ cup</div><div class="item">rice (uncooked)</div></li><li><div class="amount">½ cup</div><div class="item">water</div></li><li><div class="amount">1 tsp</div><div class="item">Worcestershire sauce</div></li></ul></div><div class="detail">In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">chedder cheese (shredded)</div></li><li><div class="amount">2 cans (12 oz)</div><div class="item">tomato soup</div></li></ul></div><div class="detail">Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).</div></div></section><section class="credits">Suzanne M. Munson, <a href="http://allrecipes.com/recipe/17991/stuffed-green-peppers-i">http://allrecipes.com/recipe/17991/stuffed-green-peppers-i</a></section><section class="navigation"><a href="/">« Back</a></section></body></html> |