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Stuffed Green Peppers Recipe

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

Contributor:  
Contributor:  
Lisa Timm Schneider

Category:
Category:

Ingredients:  
Ingredients:  
2 large green peppers
3/4 lb. ground beef, pork, lamb, or bulk pork sausage.
1/3 cup chopped onion
1 71/2 oz. can tomatoes, cut up
1/3 cup long grain rice
1 T. Worcestershire sauce
1/2 tsp. dried basil or dried oregano, crushed
1/2 cup shredded American cheese (2 oz.)

Directions:
Directions:
Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to drain well. In a skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, 1/2 cup water, 1/4 tsp. salt. 1/4 tsp. pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 min. or till rice is tender. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in an 8x8x2 baking dish with any remaining meat mixture. Bake in a 375 oven about 15 min. or till heated through. Sprinkle with remaining cheese. Let stand 1-2 min.

Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
I'll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal. - Martha Harrison

 

 

 

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