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Irmgard's Stuffed Bell Peppers

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“I got this recipe years ago from my sister but have made a few changes to make it my own.”
1hr 25mins

Ingredients Nutrition


  1. Cut the tops off of the peppers; remove the seeds and membranes.
  2. Parboil 5 minutes; drain.
  3. Saute the beef, onion and garlic in a large skillet until lightly browned; add a little oil if the beef is very lean.
  4. Add the Italian seasoning, salt, pepper, stewed tomatoes, 1/2 can tomato sauce, water and rice; stir well.
  5. Bring to a boil; reduce the heat to low.
  6. Cook, covered, for 15 minutes.
  7. Place the peppers in a 2-quart casserole; stuff with the meat mixture.
  8. Spoon any remaining meat mixture around the peppers; top with the remaining 1/2 can tomato sauce.
  9. Cover; bake 30 minutes in a preheated 350 degree F oven.
  10. Uncover; top with shredded mozzarella.
  11. Cook for 10 minutes to melt the cheese.

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