"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Jackson Thompson
Added: Wednesday, June 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 whole green peppers
1 pound lean ground beef
1 medium onion, chopped
2 16 oz. cans stewed tomatoes, undrained
1 cup uncooked long-grain white rice
1 cup water
1 1/2 tsp. chili powder
3/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. red pepper
1/8 tsp. garlic powder

Directions:
Directions:
Cut tops off green peppers and chop. Cook ground beef, onion, and green pepper chopped from tops in small dutch oven until meat is browned. Drain in a colander; pat dry with a paper towel. Wipe drippings from pan with a paper towel. Return meat mixture to dutch oven, and stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 30 minutes or until rice is tender, stirring occasionally. Remove seeds and membranes from green peppers. Place peppers in 5 cups boiling slted water and cook 5 minutes. Then stand peppers upright in ungreased 8x8 pan. Stuff each pepper with beef rice mixture. Pour 8 oz. can tomato sauce evenly over peppers. Cover and bake 45 minutes. Uncover and bake for 15 minutes longer. Can top with cheese if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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