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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Sarah's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Christopher


4 Large Bell Peppers
1 lb. Ground Beef
2 tbsp. Chopped Onion
1 cup Cooked Rice
1 tsp. Salt
1 clove Finely Chopped Garlic
1 can Tomato Sauce
cup Shredded Mozzarella

Preheat oven to 350

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes. Rinse peppers.

In 4 qt. Dutch oven, add enough water to cover peppers. Heat to boiling and add peppers. Cook about 2 minutes and drain.

In 10 inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown. Drain.

Stir in rice, salt, garlic and 1 cup of tomato sauce. Cook until hot.

Stuff peppers with beef mixture. Stand peppers upright in ungreased 8 inch square glass dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes.

Uncover and bake about 15 minutes longer or until peppers are tender.

Sprinkle with cheese.




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