Recipe for Stuffed Bell Peppers


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 & pepper to taste
1 16 oz (448 grm). can stewed tomatoes
1 tbsp (15 ml) Worcestershire
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, salt & 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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