"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Green Peppers Recipe

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This recipe for Stuffed Green Peppers, by , is from The Gomez Family Cookbook 2019, 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!

Theresa Gomez


4 large green peppers
1 lb. ground beef
c. chopped celery
2 tbsp. chopped onions
1 c. cooked rice
tsp. salt
1 medium tomato, chopped
Dash of Pepper
c. ketchup
1 can (8 oz) tomato sauce
1 tsp. sugar
tsp. basil leaves
c. grated cheddar cheese

Heat oven to 350. Cut off tops of peppers, removing membrane and seeds. In large saucepan, cook peppers 5 min in boiling water to cover. Drain and set aside. In large skillet, brown beef, celery, and onion, and drain excess grease. Add rice, salt, tomato, pepper, and ketchup and mix well. Spoon mixture into peppers and place peppers in shallow baking pan. Combine tomato sauce, sugar, and basil and mix well. Spoon half of the sauce over the peppers. Bake uncovered at 350 for 30 to 40 minutes, until peppers are tender. Spoon on remaining sauce and sprinkle with cheese during the last 5 minutes of baking.




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