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Stuffed Green Peppers Recipe

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

Richard Ising
Added: Wednesday, August 9, 2006


5 medium size or 4 large green bell peppers
2 lbs ground round
1 tsp salt
1/8 tsp black pepper
2 tsp worchestershire sauce
1 medium to large onion
1 8.8 oz package of uncle Ben's Ready Rice-long grained white rice
15 oz can of tomato sauce
4 Oz finely shredded sharp cheddar cheese

Microwave the rice per the instructions on package.
Halve the peppers from top to bottom.
Remove stem cap, seeds and white strips.
Finely dice 4 medium halves or 3 large large halves of the peppers.
Chop the onion.
Mix 1/2 of the can of tomato sauce with the ground round, chopped peppers, cooked rice, salt, black pepper, worchestershire sauce & chopped onion.
Fill pepper halves with the mixture rounding up the tops.
Pat balance of the mixture into bottom of baking dish. Select size to allow mixture to be about 3/4" deep.
Set filled pepper halves onto mixture.
Sprinkle cheese onto stuffed peppers and bottom mixture.
Pour balance of tomato sauce over everything.
Cover dish with aluminum foil but tent it so that it does not touch tops of mixture in pepper halves.
Bake in preheated 350 oven for 45 minutes. Peppers should still be firm (al dente).
1) When served, some like to top the stuffed pepper with parmasan cheese.
2) The mixture outside of the peppers is a great way to introduce this meal to children who tend to not like the stuffed peppers.

Number Of Servings:
Number Of Servings:
5 to 6
Preparation Time:
Preparation Time:
40 minutes




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