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    My Favorite Stuffed Peppers

    Source of Recipe

    Cambell County Band Boosters Cookbook

    Recipe Introduction

    Realizing there are countless recipes pertaining to this recipe this one i the best.

    List of Ingredients

    6 medium green peppers
    1 1/2 pounds ground chuck beef
    1 cup cooked long grain rice
    1 small onion, chopped (about 1/2 cup)
    1 1/2 teaspoons salt
    1/4 teaspoon pepper
    1 clove garlic, minced
    1 can (10 3/4 oz.) condensed tomato soup
    1/2 cup water
    6 slices (1 oz. each) sharp cheese (optional)


    Cut tops off green peppers; remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly around edge of 3 quart casserole. Mix together soup and water; pour over and around peppers. Cover. MICROWAVE AT HIGH 24 TO 28 MINUTES, rotating dish 1/2 turn after 12 minutes. Remove peppers from oven and let stand, covered, 5 to 10 minutes before serving. If desired, cheese slices may be placed over tops of peppers to melt before casserole stands. Recover. 6 servings

    Hint: For crisper pepper and brighter color, remove cooked peppers from dish immediately. Separate them and let stand uncovered. Sprinkle top with grated rather than sliced cheese to assure melting.




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