Mooney’s Stuffed Peppers
Mooney’s Stuffed Peppers
3 large Green peppers or 4 medium
1 lb organic low fat ground beef
1 medium onion
1 can Petit diced tomatoes
1 pan cornbread
1 tbsp vegetable oi
10 crushed saltines
Cut peppers in half and remove stalk minimizing the amount you take around the stalk. Remove flesh and pips.
Blanche/parboil in large pan of boiling water for 8-12 mins till the peppers are softened
Turn oven on to 350 F to warm up
In a large frying pan heat the oil then add onions and fry till translucent then add the meat and brown it. When cooked add 1/2 pan of cornbread crumbled up then add tomatoes slowly – you may not need all the juice
Pour a little water into a large pan then fill the peppers and place in the pan. Cover the top with crushed saltines and dot top with butter.
Bake 25-30 mins till done
Break out the Tabasco and serve
Try these great comfort dishes