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Stuffed Bell Peppers

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A classic farm-to-table recipe


3 sweet bell peppers

1 sweet onion (1015 onions are recommended), chopped

2 tsp. garlic, minced

1 lb. lean ground meat

1 tsp. Worcestershire sauce

1 15-oz. can diced tomatoes

1 cup white rice, cooked

1 1/2 cups Monterey Jack cheese, grated

Salt and pepper to taste


Preheat oven to 350 degrees. Brown ground meat, onion and garlic in a large pan with the Worcestershire sauce, salt and pepper. Slice each pepper in half and remove the seeds and white membrane. Drain any excess grease and return the meat to the pan. Stir in the diced tomatoes and rice. Simmer for 5 minutes. Place the pepper halves cut side up in a baking dish. Stir in one cup of cheese into the meat mixture. Fill each pepper with the meat, mounding it on top. Bake for 35 minutes or until the pepper begins to soften. Top with cheese and return to oven for 5 minutes, or until the cheese has melted.


Cooking time:

45 minutes

Number of servings: 3-6

Recipe by Kelly Bogard, food editor for the Texas Farm Bureau



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