A Year-Round Guide to Franklin and Nantahala

4 large green peppers 2 cups rice, cooked 1 (14-ounce) can whole tomatoes ½ large onion, chopped 1 pound ground beef 1 tablespoon Italian seasoning ½ teaspoon salt ½ teaspoon

Madison County Championship Rodeo

4 large green peppers 2 cups rice, cooked 1 (14-ounce) can whole tomatoes ½ large onion, chopped 1 pound ground beef 1 tablespoon Italian seasoning ½ teaspoon salt ½ teaspoon

Rosemary and Goat Cheese Strata

4 large green peppers 2 cups rice, cooked 1 (14-ounce) can whole tomatoes ½ large onion, chopped 1 pound ground beef 1 tablespoon Italian seasoning ½ teaspoon salt ½ teaspoon

Stuffed Peppers

4 large green peppers
2 cups rice, cooked
1 (14-ounce) can whole tomatoes
½ large onion, chopped
1 pound ground beef
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 (14.5-ounce) can tomato sauce
Water
Parmesan cheese to top

Cut tops off peppers; clean inside. In a large bowl, mix rice, tomatoes, onion, beef, and seasonings until thick like a meat loaf. Stuff peppers with mixture. Place peppers in large pot, leaving no space for peppers to turn over. Add tomato sauce and water to cover top of peppers. Bring to a boil. Cook at low heat with lid on 30 to 45 minutes. Top with grated Parmesan cheese before serving.


Note: With the help of the Penderlea Homestead Museum Board of Directors, Betty Klavins and Frances Love compiled Recipes and Remembrances to raise money to help support the museum. To order a copy of Recipes and Remembrances, contact Penderlea Homestead Museum at (910) 604-1616 or info@penderleahomesteadmuseum.org.

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This story was published on Mar 30, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.