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Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers, by , is from The Crouch Family 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!

Skyler Crouch


6 large green bell peppers
¼ cup olive oil
½ cup chopped onions
1 garlic clove, finely chopped
¾ lb ground beef or pork
¾ cup freshly grated Parmesan cheese
2 cups cooked rice
3 T chopped parsley
Salt and black pepper to taste
3 T red wine vinegar
¾ cup tomato sauce or beef stock

1. Preheat oven to 350ºF.
2. Trim the stem ends from the peppers and carefully remove the seeds and pith.
3. In a large skillet, heat the oil, add the onions and garlic, and sauté until the onions are transparent. Add the meat and stir until it is no longer red.
4. Stir in the remaining ingredients except the tomato juice (or stock) and let cool slightly. Stuff the peppers with the mixture.
5. Place the peppers in a backing dish and pour the tomato juice around them. Bake until the peppers are tender, 30-40 minutes. Baste occasionally with the pan liquid, adding more liquid to the pain as needed.

Personal Notes:
Personal Notes:
Sometimes I will add cream of mushroom soup to the rice/meat mixture before stuffing the peppers.




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