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Beef-Stuffed Green Peppers

Yield 4 servings


  • 4 medium-size green peppers
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1/2 pound ground chuck
  • 1 (14 1/2-ounce) can tomatoes, drained and chopped
  • 3/4 cup cooked regular rice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup shredded Cheddar cheese
  • 1/3 cup buttered cracker crumbs

How to Make It

  1. Cut off tops and remove seeds from peppers. Discard seeds and set tops aside. Cook peppers 5 minutes in boiling salted water; drain well, and set aside.

  2. Chop tops of peppers; combine with onion and garlic. Sauté vegetables in butter in a large skillet until tender; add meat, and cook until meat is browned, stirring to crumble. Drain well. Stir in tomatoes, rice, salt, and pepper.

  3. Fill peppers with meat mixture. Place in an 8-inch square baking dish. Top each pepper with cheese and cracker crumbs. Bake at 350° for 25 to 30 minutes.

Oxmoor House Homestyle Recipes