"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Green Pepper (One Only) Recipe

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This recipe for Stuffed Green Pepper (One Only), 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, July 22, 2009


3/4 lb ground round
1 large green pepper (or 2 small ones)
1/4 tsp salt
1/8 tsp black pepper
1 tsp worchestershire sauce
1 small onion
1 8 oz can of tomato sauce (low sodium)
2 Oz finely shredded sharp cheddar cheese

Halve the peppers from top to bottom.
Remove stem cap, seeds and white strips.
Chop the onion.
Mix 1/2 of the can of tomato sauce, salt, black pepper, worchestershire sauce & chopped onion with ground round.
Fill pepper halves with the mixture rounding up the tops.
Any additional mixture can be put in baking dish under or beside the filled pepper halves to a depth of 3/4".
Set filled pepper halves onto or along side of any extra mixture .
Sprinkle cheese onto stuffed peppers and any bottom mixture.
Pour balance of tomato sauce over everything.
Cover dish but don't let the lid or tented aluminum foil touch tops of mixture in pepper halves.
Bake in preheated 350 oven for 45 minutes. Peppers should still be firm (al dente).
Serve and add parmasan cheese if desired.

Number Of Servings:
Number Of Servings:
3 to 4




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