Tuesday, March 28, 2006

Stuffed Peppers with Pasta

For the stuffed peppers: We like to use a variety of peppers and par-ticularly enjoy spicy peppers such as Poblano and Hungarian Wax (pictured). Mix together 1 pound lean ground beef, 1 slightly beaten egg, 3/4 C raw white rice, 3T Worcestershire Sauce. Stuff the peppers with the raw mixture, do not precook. Place the peppers in a slow cooker and pour over 8 oz. tomato sauce. Cook on low for 4-5 hrs.
Pasta: Under cook the pasta and place in the slow cooker with the peppers for the last 45 min.
Wine: Any dry red wine such as those mentioned above.



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