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Source: Houston Junior League Cookbook

Stuffed Peppers
This delicious stuffed pepper recipe is great for a change in your dinner menu.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 45-50 minutes
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1/2 cup uncooked rice
6 large green peppers
1 pound ground beef
1 medium onion, chopped
1 cup celery, finely diced
2 tablespoons bacon drippings
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoons celery seed
1/2 to 3/4 can tomatoes, and green chilies (10 ounce can)
Salt and pepper
1 can condensed tomato soup
1 soup-can or a little more water
1 can (8 ounces) tomato sauce




Cook rice until tender. Cut tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery in bacon drippings. Add rice, 1 cup grated cheese, celery seed and tomatoes. Season with salt and pepper. Stuff pepper cases with mixture and place in greased, or foil-lined, baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining 1/2 cup grated cheese; pour over peppers. Bake, uncovered, in 350 degree oven for about 45 minutes. Baste several times during cooking. The stuffed peppers can be frozen before cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.




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