By SJBG on July 06, 2010
"Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef."
Serving Size: 1 (197 g)
Servings Per Recipe: 8
"I had a recipe for beef stuffed bell peppers once, but it disappeared. This recipe sounded close, but it had an ingredient, "maggi" that was unfamiliar. I checked my local supermarkets with no joy. I found that WalMart sold it by the case and that it was a staple of Thai food. I went to the largest Asian food market in the area and found a 27 oz. bottle for $5.99. I had originally thought I could substitute Worcester Sauce for the Maggi, but, once I tasted the two, I realized how wrong that would be. There are some fish sauces that could do and soy sauce would be close, although Maggi has no soy. One of the good things about Maggi is it can sit on the shelf after being opened. No refrigeration needed.
So far as the recipe is concerned, it was great. I had too much stuffing because my peppers (I bought three packages of "Stoplight" (red, yellow, green) peppers which were smaller than the singleton green I bought) were overfilled. I made two patties from the leftover mixture and fried them for lunch the next two days."