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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 The First Gospel Hour 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:  
2 large green bell peppers
Dash salt (optional)
1 lb ground beef
1 small onion, chopped
1 can Rotel tomatoes
1/2 cup water
1/3 cup long grain rice
1 TBSP Worchestershire sauce
1/2 cup shredded cheddar cheese
Directions:
Directions:
Half peppers lengthwise, remove stems & seeds. Immerse in boiling water for 3 minutes. Remove and drain. Set aside. In skillet brown meat and onion. Drain. Return to pan. Add all ingredients except cheese, plus 1/4 tsp salt & 1/4 tsp pepper. Bring to boil. Reduce heat. Cover & Simmer 15-18 minutes or until rice is tender. Stir in 1/4 cup of cheese. Fill peppers with meat mixture. Place in 2-quart baking dish along with any remaining meat mixture. Bake at 375º for 15 minutes or until heated through. Sprinkle with remaining cheese. Let stand until cheese is melted. Makes 4 servings.

 

 

 

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