June 2001 - RECIPE OF THE MONTH

Main Dishes - Beef

Stuffed Green Peppers with Curry

Servings:	6	12	18	24	30	36
Makes:	(12)	(24)	(36)	(48)	(60)	(72)
Ingredients:
Large green peppers	6	12	18	24	30	36
Ground beef, 90-95% lean	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Regular long grain white rice	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Salt	1 t.	2 t.	1 T.	4 t.	5 t.	2 T.
Saffron (optional)	1 pinch	1/8 t.	1/8 t. & 1 pinch	1/4 t.	1/4 t. & 1 pinch	1/4 t. & 1/8 t.
Beef bullion powder	1 t.	2 t.	1 T.	4 t.	5 t.	2 T.
Cream of mushroom soup in 10.25 oz. cans	1	2	3	4	5	6
Curry powder	1 t.	2 t.	1 T.	4 t.	5 t.	2 T.
Mango Chutney	1 T.	2 T.	3 T.	1/4 C.	5 T.	6 T.
Garlic salt	1 pinch	1/8 t.	1/8 t. & 1 pinch	1/4 t.	1/4 t. & 1 pinch	1/4 t. & 1/8 t.
Raisins	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Golden delicious apples, chopped	1	2	3	4	5	6
Smoked bacon	4 oz.	8 oz.	12 oz.	16 oz.	20 oz.	24 oz.
Peanuts, chopped	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Green onions, chopped	3	6	9	12	15	18

Assembly Directions:

Combine the rice and salt with 1-1/2 cups of water in a saucepan. Bring to a rolling boil, then reduce heat to simmering. Cover with a tight fitting lid. If using saffron, sprinkle it in after cooking the rice for 5 minutes and replace the lid. Cook the rice for a total of 12 minutes. Remove from heat and let sit for 5 minutes, covered. Cook the bacon in a large skillet until well done, but not burnt. Drain the bacon on paper towels and pat with additional paper towels to remove oil. When cooled, crumble the bacon and set aside for later. Reserve 1-2 teaspoons of bacon fat for each pound of ground beef to be browned. Brown the ground beef in the bacon fat until it is well crumbled and no longer pink. Dissolve each teaspoon of the beef bullion in one cup of hot water. Combine the bullion mixture, canned soup, curry powder, chutney and garlic salt, mixing well. Add the cooked ground beef, rice, raisins, apple, bacon, peanuts and green onions, mixing well. To prepare the peppers, use a small knife to carefully cut around the edges of the stem. Cut the peppers in half lengthwise, discarding the stem. This makes a pepper "bowl". Preheat the oven to 250 degrees. Place the peppers hollow side down on a cookie sheet and heat them for 15 minutes. Flip the heated peppers over and fill with the hamburger/rice mixture. Freeze the filled peppers on the tray. When firm, place in a labeled freezer bag, remove excess air and freeze.

Serving Directions:

Thaw filled peppers on a baking tray. Bake at 350 degrees for 25 minutes, or until heated through.