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Recipe to Print-Stuffed Sweet Bell Peppers

$scale_by Recipe Name: Stuffed Sweet Bell Peppers Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Beef Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $4.04 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: I've always used thin slices of cheese on top so the meat doesn't get crusty.

Ingredients: Directions: Cut off tops of peppers, chop and reserve. Remove seeds and membrane from the peppers. Brown meat in oil, remove and drain. Saute onions, chopped green pepper and mushrooms until soft. Add tomato sauce, tomato paste, water, wine, Worcestershire, rice, salt, and pepper. Cover and simmer until rice is tender, about 20 minutes. Add ½ the cheese. Cut peppers in half, lengthwise and place on bottom of casserole. Pour meat/rice mixture over peppers. Cover with remaining grated cheddar. Bake uncovered at 350 degrees for 25 minutes, or until bubbly and cheese is golden.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00