This recipe is a nice change from the typical stuffed peppers with rice. I found it years ago in my mothers' wonderful recipe collection. Great fall fare when the peppers are so fresh.
- 4 large green peppers or 4 large red peppers
- 2 medium onions, chopped
- 1 lb ground beef
- 1 teaspoon salt
- 1⁄2 teaspoon Tabasco sauce
- 1 cup beef stock
- 1⁄4 cup vegetable oil
- 1 -2 garlic clove, crushed
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons flour
- 3 tablespoons ketchup
- 1 cup cream cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup half-and-half cream
- Remove tops and seeds from peppers and blanch for 5-7 minutes.
- Heat vegetable oil in skillet.
- Add onions, garlic, some chopped pepper from tops and fry until soft.
- Add the meat, oregano, salt, bay leaves and Tabasco sauce and fry until meat is cooked.
- Stir in flour, stock, ketchup and bring to boil.
- Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
- Preheat oven to 350.
- Discard bay leaves from mixture, spoon into peppers and place in a greased baking dish.
- Bake for 40 minutes.
- While peppers are baking make the sauce.
- Put cream cheese, cream, salt and cayenne into a pan and simmer until mixture is smooth, stirring constantly.
- Do not boil.
- Pour the hot sauce over the peppers and cook until sauce is bubbling and starting to brown, about 15 minutes.
- Serve immediately.