From the kitchen of Ann Marie Barkwell.  These stuffed
peppers are stuffed with a mixture of ground beef, onion,
celery, garlic and rice and covered in sauce.  Mashed
potatoes and a salad round the meal out.  We also like
stuffed peppers with mashed potatoes and butternut
squash.
6 large green or red peppers
Wash pepper.  Cut in half lengthwise.  Remove seeds &
membranes.  Cook in boiling salted water for 5 minutes.  
Drain well.

Stuffing:
1 lb ground beef
1/3 to 1/2 c diced onion
1 Tbsp celery, minced (optional)
1 Tbsp green pepper, minced (optional)
2 small cloves garlic, crushed
Saute until veggies are tender.
Drain excess fat.
Season with:
1 tsp salt
1/8 tsp black pepper
little cayene pepper or tabasco
Stir together.
Add :
1 1/4 c tomato sauce
1 c cooked rice
Mix well.
Spoon lightly into prepared peppers.
Cover with
1 c tomato sauce.

Cover.  Bake @ 350, 45 minutes.
Uncover.  Bake 15 minutes.
"Remember, today is the tomorrow
you worried about yesterday."
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