Stuffed Peppers
 
4 bell peppers, washed, seeded and parboiled 5 or 6 minutes. drain well 
in colander. when cooled enough to handle, cut in half from the top down. 
lay out not touching in baking pan you have sprayed with non-stick spray. 
make sure sides of pan or baking dish is deep enough so you can cover 
peppers without mashing them. 
 
3/4 lb.  ground round
3/4 lb.  lean ground pork sausage
1 medium  onion, diced small
2/3 cup  instant rice
1   8oz can tomato sauce
1 Tbsp  worcestershire sauce
1 tsp  dry mustard
1 tsp  minced garlic
1/2 tsp  salt
1/8 tsp  cayenne pepper
1   egg
2 can  mexican seasoned tomatoes, undrained
1-1/2 cup  shredded mexican blend cheese, like kraft
 
mix everything together except pepper halves and cans of tomatoes and 
shredded cheese. fill pepper shells with meat filling. pour tomatoes over 
pepper halves. cover with foil and bake 1 hour in a 350 degree oven. 
after the first 45 minutes, uncovered and sprinkle your shredded cheese on 
top of each pepper and cook last 15 minutes uncovered. 
 
serves: 4 to 6 
 
patty 
 
-- 
(ID: 6525) Mirror: rec.food.recipes: Fri, Aug 20, 2004


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