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Herb Stuffed Red Peppers Recipe

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This recipe for Herb Stuffed Red Peppers, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Nixon
Added: Tuesday, October 10, 2006


2 large sweet red peppers
1/2 lb ground beef
1/2 c. chopped onion
1 1/2 c. cooked brown rice
1 T dried parsley flakes
3/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. ground all spice
1 (8oz) can tomato sauce
1/4 c. chicken broth
2 tsp. balsamic vinegar
1 1/2 tsp. dried basil
4 T grated parmean cheese (or mozzerella)

Cut tops off peppers; remove seeds. Cook in a pot of water until crisp-tender; set aside. Brown beef with the onions and drain. Stir in rice, parsley, salt, cayenne and all spice. In a small sauce pan, bring tomato sauce and broth to a boil. Stir in vinegar, basil and 3 T of cheese. Stir 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1 qt. baking dish. Cover and bake at 350 for 30 minutes. Sprinkle with remaining sauce and cheese. Bake, uncovered, for 5-10 more minutes or until peppers are tender.




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