"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesy Stuffed Bell Peppers Recipe

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This recipe for Cheesy Stuffed Bell Peppers, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Love
Added: Monday, August 11, 2008


6 green peppers (or use red, yellow or orange peppers)
1 1/2 lbs. lean ground beef
1/2 c. chopped onion
3/4 c. uncooked cooked rice
1 egg.
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 (8 ounce) package shredded cheddar cheese, divided
2 (15 ounces cans whole chopped peeled tomatoes. chopped
1 tsp. Worchestershire sauce

Cut off small portions of tops of bell pepper and remove seeds and membranes. Place in boiling salted water and boil. Cook 10 minutes so they will be only partially done. Drain and set aside to cool.

In skillet, brown ground beef and onion and drain.grease.

Add rice, egg, 1 can tomatoes, worchestershire and seasonings. Simmer 5 minutes.

Remove from heat and add 1 cup cheese and mix well.

Preheat the oven to 350 degrees F. Stuff each pepper with the beef and rice mixture and place peppers open side up in a baking dish.

In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.

Bake uncovered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

Personal Notes:
Personal Notes:
This was a recipe I got from Aunt Sue. Thank you Aunt Sue!




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