From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Brown meat and onion together without additional fat in large Dutch oven. Drain fat from meat. Add other ingredients, except bell peppers and catsup. Cover, and cook slowly for 10 – 15 minutes. Stir occasionally. Wash and cut peppers in half, lengthwise. Remove and discard seeds, veins and stems. Heap meat mixture into peppers. Decorate tops with dabs of catsup. Cover bottom of Dutch oven with 1/4 inch water.
Carefully place stuffed peppers in water. Cover tightly with heavy lid, and steam over medium heat for 10 – 12 minutes, until peppers are tender but not soft (much better if they are slightly crisp). Meat filling can be made a day ahead and re-heated before filling peppers.
SERVES: 4 - 6
- 2-1/2 pounds ground lean chuck
- 1 medium onion, chopped
- 1 can condensed black bean soup
- 1-1/2 teaspoons chili powder
- 1 teaspoon sugar
- 1 teaspoon pepper
- 2 Tablespoons Worcestershire sauce or A-1 sauce
- 2 Tablespoons dry red wine
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon ground celery seed
- 2 Tablespoons chopped parsley
- 4 large bell peppers, halved lengthwise
- Catsup
TO PREPARE:
Brown meat and onion together without additional fat in large Dutch oven. Drain fat from meat. Add other ingredients, except bell peppers and catsup. Cover, and cook slowly for 10 – 15 minutes. Stir occasionally. Wash and cut peppers in half, lengthwise. Remove and discard seeds, veins and stems. Heap meat mixture into peppers. Decorate tops with dabs of catsup. Cover bottom of Dutch oven with 1/4 inch water.
Carefully place stuffed peppers in water. Cover tightly with heavy lid, and steam over medium heat for 10 – 12 minutes, until peppers are tender but not soft (much better if they are slightly crisp). Meat filling can be made a day ahead and re-heated before filling peppers.
SERVES: 4 - 6
