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Source: FamilyTime Community

STUFFED BELL PEPPER A`LA REBA
CAN BE GREAT STUFFED WITH YOUR FAVORITE MEATLOAF RECIPE, TOPPED WITH A TOMATO SAUCE OR PLAIN.
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Serves: 6 peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
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6 large bell peppers
2 LBS.GROUND beef
2 eggs
1 medium onion, [CHOPPED]
1/2 CUP bread crumbs
1/2 CUP cooked rice, [OPTIONAL]
Salt and pepper, [TO TASTE]
2 tablespoons DALE`S steak sauce, [OR SOY SAUCE]




Cut the tops out of the bell pepper being careful to save little caps to put on top or you can chop up the tops and put in the meat mixture.Clean out seeds with a spoon and wash peppers. Blanch peppers in hot water for five minutes then cool.
Beat eggs and add to the meat with other ingredients and mix well with your hands or a spoon.[Hands work better.]
Stand peppers up in a casserole dish or a buntt cake pan and fill with meat mixture being careful not to push too hard and split peppers.[At this time you can place the caps back on the peppers if you wish.] You may have to crumple aluminum foil and put between peppers to keep them standing.Add about 1/2 cup water in the pan to keep peppers from sticking.Cover with foil.
Cook in 450 oven for 30 minutes or until meat and peppers are done.
note: If you have any left over meat just make mini meat loafs and cook in a second pan.





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