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Mother's Stuffed Bell Peppers Recipe

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This recipe for Mother's Stuffed Bell Peppers, by , is from The Weaver Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valeria Atchison

Category:
Category:

Ingredients:  
Ingredients:  
6 green bell peppers
1 lb lean ground beef
⅓ c chopped onion
1 (16-oz) can stewed tomatoes
c uncooked rice
c water
1 tsp Worcestershire sauce
salt and pepper

Directions:
Directions:
Preheat oven to 350 degrees.

Wash peppers. Cut off tops and remove seeds and membranes. Boil peppers in salted water for five minutes. Drain and sprinkle insides with salt.

Brown beef and onion with dashes of salt and pepper. Add tomatoes, rice, water and Worcestershire sauce. Cover and simmer about 15 minutes to cook rice.

Spray casserole pan with Pam. Place peppers in the pan. Fill peppers fully with meat mixture. Bake at 350 for 20-25 minutes.

 

 

 

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