Hmm, the recipe I had called for instant rice but I didn't have any so I partially cooked long grain. It did not say to cook the hamburger first. I think I like your idea better.
Karen
> I don't really use a recipe. I start with a good amount of cooked rice. Any
> type will work but I usually use brown. Don't use instant; it doesn't hold up
> well. I add some meat, usually hamburger or sausage, cooked and crumbled. How
> much depends on your preference. I use just enough to flavor it. Vegetables
> are whatever I have available but always include onion. If they are raw, they
> need to be blanched first. Shredded cheese is optional. If I do use it, it is
> mixed in rather than sprinkled on top of the peppers. Sauce is usually some
> type of tomato - sauce, thinned out paste, or some sort of pasta sauce. I'll
> sometimes use some sort of gravy or a cheese sauce. Use enough sauce to hold
> the mixture together. Spices depend on what the sauce was. The ones I
> currently have in the freezer have a tomato sauce with Italian seasoning.
>
> After I've mixed it well enough to evenly distribute the ingredients, I use a
> 1/2-cup measure to portion it out on cookie sheets for freezing. Half cup works
> well for filling each pepper half. If you're planning to use it for whole
> peppers, use a 1-cup measure. When it is frozen solid, it goes in a freezer bag
> and back into the freezer. I put each portion in a sandwich Baggie first, but
> you don't have to.
> .
>
>
>
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