"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheese-Topped Stuffed Peppers Recipe

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This recipe for Cheese-Topped Stuffed Peppers, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 green peppers, tops and seeds removed
1 pound ground beef
1 small onion, chopped
1 1/2 cups cooked rice
1 teaspoon salt
1 12-ounce can tomato sauce
6 ounces mozzarella cheese, shredded

Directions:
Directions:
Parboil peppers for 5 minutes; drain. Cook beef and onion until brown; drain excess fat. Add rice, salt, and half of tomato sauce. Heat thoroughly. Stuff each pepper with beef mixture. Place in an ungreased baking pan. Pour last half of tomato sauce over peppers. Cover with foil and bake for 45 minutes at 350 degrees. Remove foil, add mozzarella to the top of each pepper, and bake another 15 minutes, or until the mozzarella is lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
May want to double the tomato sauce. Serve alone or with a green salad.

 

 

 

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