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Stuffed Green Peppers Recipe

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This recipe for Stuffed Green Peppers, by , is from The Dowda Family Cookbook Project, 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!

Marsha Dowda


2 large green sweet peppers
Dash salt (optional)
pound ground beef, ground pork , ground lamb, or bulk pork sausage
1 7-ounce can tomatoes-petite cut
cup water
⅓ cup long grain rice
1 tbs Worcestershire sauce
tsp dried basil, crushed
cup shredded Cheddar cheese

1. Heat oven to 375
2. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain.
3. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, tsp pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or until rice is tender. Stir in cup of cheese.
4. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375 oven about 15 minutes or till heated through. Sprinkle with remain cheese. Let stand about 2 min or till cheese is melted.




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