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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Trisha Yearwood's Stuffed Bell Peppers Recipe

4.3 stars - based on 11 votes
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This recipe for Trisha Yearwood's Stuffed Bell Peppers is from The Courter 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 large red, yellow and orange bell peppers
2 1/2 cups prepared brown rice
2 lbs. lean ground beef
1/2 medium size sweet onion, diced
1 14.5 oz. can diced tomatoes with their juices
1 10 oz. can Rotel diced tomatoes and green chiles
16 oz. sharp cheddar cheese, grated (about 4 cups)
1/2 tsp. pepper
1 tsp. salt
Directions:
Directions:
1. Preheat oven to 400º F.
2. Cut the peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef and onion. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
3. In a 9x13x2 inch pan, place the bell peppers, skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes until the cheese melts and starts to brown on top.
Cooking tip for quicker results: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the baking time from 40 minutes to 15 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes including wilting the peppers
Personal Notes:
Personal Notes:
Trisha Yearwood makes this for Garth Brooks; it's one of his favorites! It's also a favorite of ours!

 

 

 

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