| Recipe Ingredients: |
| 6 |
green peppers |
| 1-1/2 |
cups cooked rice |
| 1-1/2 |
cup Chopped Pecans |
| 1-1/2 |
teaspoons salt |
| 3/4 |
cup tomato juice |
| 3 |
tablespoons shortening |
| 2 |
pounds ground beef |
| 1-1/2 |
tablespoons minced onions |
| 3 |
tablespoons celery, chopped fine |
| 3/4 |
cup water or 3/4 cup tomato juice |
Cooking Directions: |
| 1. |
Boil green peppers, which have been seeded and cored, until just tender enough to prick with a fork. Drain and keep warm.
|
| 2. |
Make stuffing by combining rice, pecans, salt, and tomato juice. Saute in shortening, beef, onion, and celery.
|
| 3. |
Mix meat mixture with rice mixture, stirring thoroughly, but without handling too much.
|
| 4. |
Stuff peppers and place in greased pan. Either 3/4 cup water or tomato juice may be poured into pan around peppers.
|
| 5. |
Bake for 1/2 hour and serve with sauce.
|
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Georgia Pecans (Raw, No Shell)
Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?
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