Stuffed Peppers

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If you are planning to freeze some of these peppers blanche them first. Bring a large pot of water to a boil, add the peppers and boil for 3 minutes, then plunge the peppers into ice water to stop cooking. I sometimes add a can of red beans, rinsed and drained, to the filling. A little grated cheese sprinkled on top is nice, as well.

6 medium green bell peppers
1 lb ground beef
1 1/2 cups cooked brown rice (1/2 c dry rice, 1 c broth or water)
15 oz tomato sauce, divided
1 Tbs Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
1 cup beef broth

1. Preheat oven to 350°.
2. Cut the tops off the bell peppers and clean out the seeds and membrane.
3. In a large bowl, combine ground beef, rice, half of the tomato sauce, Worcestershire sauce, garlic and onion powders, salt and pepper. Mix all together.
4. Fill the cleaned bell peppers with the meat mixture and place in a baking dish.
5. Combine the remaining tomato sauce, Italian seasoning, and beef broth and pour over the peppers. Bake for one hour, basting with sauce every 15 minutes.

Servings: 6


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