"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Stuffed peppers Recipe

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This recipe for Stuffed peppers, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Overbaugh, Feltner
Added: Thursday, October 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1( 3 1/2-ounce) bag boil-in bag long grain rice
4 medium red bell pepper
3/4 pound ground sirloin(you can also use ground turkey)
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 tsp ground allspice
2 cups bottled tomato and basil pasta sauce(such as Classico)
1/2 cup grated fresh parmesan cheese
1/2 cup dry red wine

Directions:
Directions:
preheat oven to 450 degrees.Cook rice according to package directions.set aside
while rice cooks cut off tops of peppers .discard seeds and membranes.Place peppers, cut side down in an 8 inch square baking dish,cover with plastic wrap.Microwave at high 2 minutes or until peppers are crisp tender.Cool.
Heat a large nonstick skillet over medium high heat.Add beef and next 5 ingredients(beef through allspice). cook 4 minutes or until beef is lightly browned,stirring to crumble.remove from heat.add rice ,1/2 cup pasta sauce and cheese to beef mixture,stirring to combine.While beef cooks combine 1 1/2 cups pasta sauce and wine in a small saucepan bring to boil.Spoon about 3/4 cup beef mixture into each pepper.Place peppers in a 2 quart baking dish coated with cooking spray add wine mixture to pan.Cover with foil.Bake at 450 degrees for 20 mintutes.Uncover bake an additional 5 minutes or until lightly browned.serve peppers with sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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