"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vena Weese Holland
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 qts. Water
1 tbsp. Salt for Water
4 medium Bell Peppers, Green, Yellow, Red or Orange
1/2 c. Long Grain Rice
1 1/2 tbsp. Olive Oil
1 med. Onion, chopped fine
12 oz. Ground Round Beef
3 cloves Garlic, minced
1 can Diced Tomatoes, 14 1/2 oz., drained [reserve juice]
5 oz. Monterey Jack Cheese, shredded [1 1/4 c.]
2 tbsp. Fresh Parsley, chopped
Black Pepper
1/4 c. Ketchup

Directions:
Directions:
Add Salt to Water and bring to a boil; trim 1/2 inch off tops of Bell Peppers, remove cores and seeds, add Peppers to boiling Water, and cook just long enough to soften Peppers slightly [about 3 Minutes]; remove Peppers and drain. Return Water to a boil and add Rice and cook until tender [13 Minutes], place cooked rice in large bowl. Heat oven to 350; heat oil in heavy skillet, add Onion and soften 3-5 minutes, add Ground Beef and cook until no longer pink [4 Minutes], stir in Garlic and cook 1/2 Minute more. Mix Beef into Rice, stir in Tomatoes, 1 c. Cheese, Parsley, Salt & Pepper. Stir together Ketchup and 1/4 c. reserved juices from drained Tomatoes in a separate bowl. Place Peppers cut side up in casserole/baking dish, evenly divide Rice/Beef mixture between Peppers, spoon Ketchup sauce over each filled Pepper, sprinkle each Pepper with remaining cheese. Bake until Cheese is browned and Peppers are heated through [25-30 Minutes].

Number Of Servings:
Number Of Servings:
4 to 6 people
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
4 Servings for hearty eaters or more if 1/2 Pepper per person is served. [Jan: I like to substitute ground Italian sausage and I remove the stem and cook the "lids" of the Peppers on each one to use up all of the Peppers].

 

 

 

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