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This recipe for STUFFED BELL PEPPERS, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, July 27, 2009


8-10 bell peppers, washed & cored
1 pound ground chuck, browned
1 cup raw rice
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 teaspoons cumin
1 6-oz. can tomato paste
2 bay leaves
pinch sweet basil
red pepper to taste

Mix together meat, rice, onion, garlic, basil, cumin, salt and pepper. Add about 1/4 of tomato paste; mix well.

Place Pepper halves in pan of boiling water until tender.

Stuff peppers with meat mixture, leaving 1/2- inch from top of pepper; place in baking dish.

Mix remaining tomato paste with enough water to cover 1/2 way up peppers; add bay leaves, basil, and salt and pepper to taste. Bake at 325 for 30 minutes.




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