Pecan Stuffed Peppers
| Yield: 6 Peppers | |
| 6 green peppers | 1-1/2 cups cooked rice |
| 1-1/2 cups chopped Pecans | 1-1/2 teaspoons salt |
| 3/4 cup tomato juice | 3 tablespoons shortening |
| 2 lbs. ground beef | 1-1/2 tablespoons minced onion |
| 3 tablespoons celery, chopped fine | 3/4 cup water of 3/4 cup tomato juice |
Boil green peppers, which have been seeded and cored, until just tender enough to prick with a fork. Drain and keep warm. Make stuffing by combining rice, Pecans, salt, and tomato juice. Sauté in shortening, beef, onion, and celery. Mix meat mixture with rice mixture, stirring thoroughly but, without handling too much. Stuff peppers and place in greased baking pan. Either 3/4 cup water or 3/4 cup tomato juice may be poured into pan around peppers. Bake for 1/2 hour and serve with sauce.
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Copyright © 1998 Navarro Pecan Company, Inc.