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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef and Rice Stuffed Bell Peppers Recipe

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This recipe for Beef and Rice Stuffed Bell Peppers is from The Merlino Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 bell peppers

3 cups chunky tomato sauce, divided

½ onion, very thinly sliced

1 cup beef broth

¼ teaspoon red pepper flakes

1 ½ pounds lean ground beef

1 ½ cups cooked rice

½ cup Romano cheese

¼ cup chopped fresh flat-leaf parsley

4 cloves garlic, minced

2 teaspoons salt

½ teaspoon freshly ground black pepper

Directions:
Directions:
Preheat the oven to 375 degrees F (190 degrees C).

Slice peppers in 1/2 long ways .

Cut core from the inside of peppers and strip away any seeds.

Poke about 4 tiny holes in the bottoms to let juices drain.

Sautee onions and garlic until lightly brown.

Combine cooked rice, cooked beef, some of the tomato sauce and seasonings including grated cheese

Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing.

Bake in the preheated oven until peppers have softened slightly, about 1 hour 20 minutes .


Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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