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Stuffed Bell Peppers
By Monica Resinger
These are delicious and healthy. Serve with your choice of bread for a
2 Bell Peppers, any color (red, yellow and orange are more flavorful and
healthy than green)
3/4 lb. Ground Beef
1/3 C. Onion, finely chopped
15 oz. Tomato Sauce
1/3 C. Water
1 Tbsp. Worcestershire Sauce
1/3 C. White Rice
1/4 tsp. each Garlic Powder, Onion Powder and Black Pepper
1/2 tsp. dried Oregano
1 C. Cheddar Cheese, shredded
Preheat oven to 375*F. Halve the peppers lengthwise and remove seeds, stems
and membranes. Boil the halves in salted water for 3 minutes, then drain on
paper towels. Brown the ground beef and onion until meat is done; drain off
grease, then add back to pan with the rest of the ingredients except the
Simmer mixture 15-20 minutes until rice is done; stir in half the cheese.
Place peppers cut side up in casserole dish, then fill with beef-rice mixture.
Bake for 15 minutes, top with remaining cheese then let stand for 1 minute.
For more mouth-watering beef recipes, check out The Beef Recipe E-book:
Be sure to check out the large and growing selection of Home, Garden and
Recipe e-books at The Homemaker's Journal E-Publications website here:
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