Stuffed Peppers
 

Stuffed Peppers

4 Bell Peppers, washed, seeded and parboiled 5 or 6 minutes. drain well
in colander. When cooled enough to handle, cut in half from the top down.
Lay out not touching in baking pan you have sprayed with non-stick spray.
Make sure sides of pan or baking dish is deep enough so you can cover
peppers without mashing them.

3/4 lb. Ground Round
3/4 lb. lean Ground Pork Sausage
1 medium Onion, diced small
2/3 cup Instant Rice
1 (8-oz.) can Tomato Sauce
1 Tbsp. Worcestershire Sauce
1 tsp. Dry Mustard
1 tsp. minced Garlic
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1 Egg
2 cans Mexican Seasoned Tomatoes, undrained
1-1/2 cups shredded Mexican Blend Cheese, like Kraft

Mix everything together except pepper halves and cans of tomatoes and
shredded cheese. Fill pepper shells with meat filling. Pour tomatoes over
pepper halves. Cover with foil and bake 1 hour in a 350 degree oven.
After the first 45 minutes, uncovered and sprinkle your shredded cheese on
top of each pepper and cook last 15 minutes uncovered.

Serves: 4 to 6

Patty

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