Frank's Recipes! Stuffed Green Peppers for 100

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Stuffed Green Peppers for 100

Servings: 100 Portions (4 Pans)
Portions: 1/2 Pepper with Sauce Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

6 1/2 quart Tomato Sauce recipe, prepared
50 each (21 lb A.P.) peppers, sweet, fresh, green, large
enough to cover peppers - water, boiling
1 1/2 gallon (8 lb 8 oz) Steamed Rice recipe, cooked, prepared
24 lb beef, ground, thawed
8 1/4 cups (2 lb 12 oz) onions, dry, chopped
1/2 cup (5 oz) salt
2 teaspoon pepper, black
1 1/2 cups Worcestershire sauce
1 quart water, hot

Prepare "Tomato Sauce" recipe; set aside. Wash peppers. Cut each pepper in half
lengthwise; remove core. Place peppers in boiling water. Return to a boil; cook 1
minute. Drain well. Set aside. Prepare rice according to "Steamed Rice" recipe. Combine
cooked rice, ground beef, onions, salt, pepper, Worcestershire sauce and 1 quart water with
2 quart tomato sauce. DO NOT OVERMIX. Fill each pepper with 3/4 cup beef mixture. Place
filled peppers in roasting pans. Pour 1 cup water around peppers in each pan. Pour
remaining sauce over peppers in each pan. Cover pans. Bake until peppers are tender;
about 1 1/2 hours.

NOTE:
If peppers are small, use 100; core and use whole pepper.

3 lb (1 3/4 quart ) long grain rice may be used. Fill each pepper with 2/3 cup beef
mixture; increase cooking time to 2 hours.

3 lb 1 oz dry onions A.P. will yield 2 lb 12 oz chopped onions.

Other sizes and types of pans may be used.