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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Bell Peppers Recipe

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This recipe for Stuffed Bell Peppers is from A Legacy Unforgotten -Womack/Davis Family Heirloom 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 large bell peppers
2 Tbsp oil
1 lb ground beef
1/2 cup chopped onion
16 oz can tomatoes
1 cup water
1/2 cup rice, uncooked
1/2 tsp salt
1 tsp Worcestershire sauce
1 cup shredded sharp cheese
Directions:
Directions:
Slice off the tops from the bell peppers and remove all seeds and membranes. Place in large pot on stovetop, cover with boiling water and simmer for 5 minutes. Remove from water and drain. Set aside. Saute onion in oil, then add ground beef and brown. Drain and add tomatoes, water, rice, salt and Worcestershire sauce. Cover and simmer for 30 to 40 minutes or until liquid is absorbed. Remove from heat and add cheese. Stuff peppers with meat mixture. Stand peppers upright in a greased shallow baking dish; add small amount of water. Cover and bake at 350º for 45 minutes. Uncover and bake 15 minutes longer.

 

 

 

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