Stuffed Peppers: The Best Stuffed Peppers Recipe from Cook'n

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	Stuffed Peppers

Serves: 8

Print this Recipe

   4 green bell peppers medium
   1/2 cup onions chopped
   2 tablespoons butter or margarine
   1 pound ground beef
   1 8-ounce can tomato sauce
   1 cup white rice cooked or 1 can (8 3/4 oz.) whole kernel corn, drained
   3/4 cup sharp cheddar cheese shredded (3 oz.)
   2 to 3 teaspoons chili powder
   1/2 teaspoon salt
   1/4 cup sharp cheddar cheese shredded (1 oz.)

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Preheat oven to 350° F. Cut peppers in half lengthwise and remove membrane and seeds. In a large kettle of boiling salted water cook for 5 minutes; remove with a slotted spoon and drain upside-down.

In a large skillet over medium-high heat sauté onion in butter or margarine until tender. Add beef and brown; drain off fat.

Stir in tomato sauce, rice or corn, cheese, chili powder and salt; spoon into peppers. Place in a 13 x 9 x 2-inch baking dish; pour water in bottom of dish to a depth of 1/4 inch. Bake for 15 minutes.

Sprinkle with cheese; bake for 15 minutes longer or until cheese melts. Remove with a slotted spoon to a heated platter.

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