"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Spearmans Fine Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Johnson Spearman
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 large bell peppers
1 lb ground beef
1 can or box of Mexican rice
grated cheese

Directions:
Directions:
Slice peppers in half lengthwise and remove all seeds. Place in boiling water for 5 minutes. if using box of Mexican rice go ahead and prepare it according to the directions. Meanwhile brown meat until it is no longer pink. Spray a 9x13 pan with Pam. Place peppers in the dish with the open side up. Combine the rice and meat and fill the pepper halves with the mixture. Bake at 350 for 20-30 minutes. Just before removing from the oven, sprinkle each pepper with the grated cheese and heat until melted.

Number Of Servings:
Number Of Servings:
6

 

 

 

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