SIMPLE RECIPES WITH GROUND BEEF AND RICE RECIPES

Steps:

• Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.

Steps:

• Cut tops off peppers, remove seeds and membraines. Chopp dible part of tops and set aside. Rinse peppers under cold water. Place peppers in large pot, cover with salted water.
• Bring to a boil; reduce heat, cover and simmer for 5 minutes. Drain peppers and set aside.
• Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped greeen pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add to,matoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer for about 10 minuteds.
• In a large mixing bowl, combine egg with remaining 1 teaspoon pepper, and Worchestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3 quart bakng dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 degrees for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar Cheese just before peppers are done. bake until cheese is melted.