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Stuffed Bell Peppers
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Recipe Information
Carol Welte


  • 8 medium bell peppers
  • 1 lb (.5 kg). extra lean ground beef
  • 1/3 cup (80 ml) chopped onion
  • 3/4 cup (175 ml) Minute Rice
  • salt and pepper, to taste
  • 1 16 oz (448 grm). can stewed tomatoes
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 cup (225 ml) grated cheddar cheese
  • Cut tops off peppers and remove seeds.
  • Par-boil for 5 minutes; drain.
  • Brown meat and onion.
  • Add tomatoes, rice, Worcestershire sauce, salt and pepper.
  • Cover and simmer about 5 minutes.
  • Add cheese and stir to melt.
  • Stuff peppers with meat mixture.
  • Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.
These are a delicious and leftovers freeze well. Just reheat in the microwave. A great way to use up your summer crop!

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