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Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from OUR KITCHENS THEN AND NOW, 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!

Contributor:  
Contributor:  
Nancy Meyer

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ea: lean ground beef or buffalo and falls brand ground sausage
1 pkg frozen shredded hashbrowns
1 diced onion
6 large firm Bell Peppers (cut the top off and clean seeds and bitter ribs from inside of peppers
1 16oz jar mild salsa homemade or tostitos brand
2 cups shredded colby, jack or cheddar cheese
1/2 c canola or evoo

Directions:
Directions:
Preheat oven to 350
Mix ground beef and sausage together until blended evenly. Brown meat in 3 Tbls oil in a large skillet add onion and cook until onion is tender and slightly transparent. Drain meat mixture in colander and set aside. add remaining oil in skillet and lightly brown has browns. Mix meat and hash browns together in a large bowl. Spray Pam into bottom and sides of a deep baking pan. Fill each pepper with meat and hash brown mixture and pack firmly so there is enough room on top for 1/6 of salsa in each pepper and place stuffed peppers in pan in two rows of three. Pack remaining meat mixture in center around peppers. pour salsa over peppers and bake in a 350 degree oven for about an hour until peppers are fully cooked. Top peppers with shredded cheese and return to oven for 15 - 20 minutes or until cheese melts and gets slightly chrispy on top. Serve hot

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
This recipe is a delicious alternative to peppers stuffed with rice and contain almost no sugar. Reheat in microwave the next day and they are even better. They go well with a green salad.

 

 

 

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