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Dry Stuffed Peppers
Grandma Betty,
We make stuffed peppers about once a month but can never figure out how to make the beef and rice mixture come out moist...what do you suggest? We normally make the mixture from 80/20 beef, rice, and one can of tomato paste. Thanks,
--Jerry & Carol
Hi there, Jerry and Carol!
Hmmm, my first thought was to say to make sure you use ground beef that’s fatty enough. But if you’re using beef with 20% fat, that should be plenty. Then I’m thinking, with a dry filling, maybe it’s the tomato paste? In my stuffed peppers, I usually use tomato sauce, which has more liquid than tomato paste. And also, just want to make sure that you’re using cooked rice. Raw rice will soak up any extra moisture in the stuffing (and make the cooking time much longer).
You might want to take a look at a couple of my stuffed pepper recipes on the site and give them a try – or just use as reference to tweak your favorite recipe: Stuffed Green Peppers and Stove-Top Stuffed Peppers. Thanks so much for writing – let me know how the peppers turn out!

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QuestionAloha Betty -- There are so many recipes I would like to try but have wine as one of the ingredients. We don't drink alcohol and don't want to cook with it... Is there anything I can use as a substitute? Mahalo! --Shari LeeMarch 2012
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QuestionI have a collection of your recipes, but I have lost my favorite mac & cheese one. Could you tell me how to make it? It was just mac and cheese, no meat. I’m sad that I have lost it, I was looking forward to having it for dinner tomorrow. If you can help I would appreciate it. Thank you BarbraMarch 2012
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QuestionGrandma, I am a grandma too, but I do have a question about sour cream in general. I really do not like it at all, not the taste, not the smell, or not in recipes. (Because I can usually taste it.) Is there a substitute ingredient that I can use that would give my finished dish a good outcome — or what are my options besides just giving up and pick another dish to make?March 2012
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QuestionWhat can I make with lots of leftover mashed potatoes? --MaryMarch 2012
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QuestionDo you have a recipe for molasses cookies? --LissaMarch 2012
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QuestionWhen recipes from Grandma's Kitchen call for sour cream in a cake recipe, does that mean sour dairy cream or the other sour cream that you use on baked potatoes? --KayMarch 2012
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Question
I have been trying to find a list/table of what and how long you can freeze leftovers such as meatloaf, lasagna, enchiladas in the freezer. I live alone and I keep throw away leftovers. I enjoy leftovers just find, however after the second time they are just too much. I would like to freeze some after I cook them. Can you provide me any guidelines?
-Jim
July 2012 -
QuestionCould you give a recipe for Mint Chocolate Brownies? --KatieMarch 2012
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QuestionWhen I make blueberry pie the bottom crust never gets cooked and always comes out gooey. I dredge my berries with flour and I’ve even tried corn starch. How can I get my bottom crust to cook thru’? --Anna MarieMarch 2012
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Question
Hi Betty,
I'm looking for a recipe for light brown and dark brown sugar; how much molasses is mixed in both?
--DonnaApril 2012





