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Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from 2017 MSECC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenna Vaughan


6 large bell peppers
1 lb. ground beef
1 medium onion, chopped
1 - 2 cloves garlic, minced
1/2 c. long grain white rice
1 1/4 c. chicken or beef broth
1/3 c. grated Parmesan cheese
1 large egg, lightly beaten
3 c. favorite tomato sauce
3/4 diced tomato
1 tsp. paprika
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper

Slice off 1/4 inch of pepper and finely chop flesh on stem end, set aside. Remove seeds and white pith, combine beef, reserved pepper, onion and garlic and brown until done, drain. Add rice, broth, tomato, paprika, basil, salt and pepper and bring to boil, cover and simmer until liquid is gone. Let cool 15 minutes, add egg and Parmesan. Heat oven to 375, lightly oil baking dish, our 2 1/2 c. tomato sauce in bottom. Scoop 3/4 c. filling into peppers, put spoonful of remaining tomato sauce on top and cover with foil. Bake for 35 minutes. Sprinkle tops with Parmesan and serve with pools of tomato sauce.




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