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    Spicy Stuffed Peppers

    Recipe Link:

    6 medium Green Bell Peppers
    1 pound Lean Ground Beef
    1 cup Onion -- chopped
    1 cup Rice -- cooked
    1 teaspoon Celery Salt
    1/2 teaspoon Salt
    1/4 teaspoon Black Pepper
    1/8 teaspoon Cayenne Pepper

    8 ounces Picante Sauce
    1 can Cream of Tomato Soup -- prepared

    Remove tops of green peppers, and scoop seeds and membranes from inside. Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Brown ground beef, onion and seasonings in a large skillet,
    then drain fat from mixture. Add rice, and spoon mixture into green peppers. Place stuffed peppers into a greased casserole or foil pan, cover with aluminum foil and seal tightly. Write the following instructions on a
    slip of paper:

    Thaw in refrigerator overnight, top with picante sauce or prepared tomato soup, and bake, uncovered at 350 degrees F for about 30 minutes or until cooked through.

    Place slip of paper into a small zip baggie, and tape to package with freezer tape. Freeze for up to six months.




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