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Stuffed Peppers Recipe

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

Susan Hoppe
Added: Monday, October 24, 2005


4 oz. long grain rice, cooked
4-5 large green or red bell peppers
3/4 lb. ground sirloin
1 c. chopped onion
1/2 c. chopped fresh parsley
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. allspice
2 c. tomato and basil pasta sauce, divided
1/2 c. grated Parmesan cheese
1/2 c. dry red wine

Cook rice per package directions. While rice cooks, cut tops off peppers and discard tops, seeds and membranes. Place peppers, cut sides down, in a dish. Cover with plastic wrap and microwave for 2 minutes until peppers are crisp-tender. Cool. Heat 1 1/2 c. pasta sauce and wine in a small saucepan, bringing to a boil. Brown ground sirloin with onion, parsley, and spices. Remove from heat and add rice, 1/2 c. pasta sauce and cheese to beef mixture. Spoon beef mixture into each pepper. Place peppers in a baking dish coated with cooking spray and add remaining pasta sauce to pan. Cover with foil. Bake at 450 for 20 minutes. Uncover and bake 5 minutes or until lightly browned.




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