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    You are in: Home / Recipes / Mom's Stuffed Bell Peppers Recipe
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    Mom's Stuffed Bell Peppers

    Mom's Stuffed Bell Peppers. Photo by Charlotte J

    1/3 Photos of Mom's Stuffed Bell Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Noni Suzanne's Note:

    This recipe comes from my mother-in-law and is very easy to prepare.

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    Ingredients:

    Serves: 4-6

    Yield:

    peppers

    Units: US | Metric

    Directions:

    1. 1
      Cut tops off bell peppers, making a bell pepper "bowl".
    2. 2
      Remove seeds and membrane, rinsing well under cold water.
    3. 3
      Par-boil peppers for approximately 5 minutes.
    4. 4
      Remove peppers from boiling water and place in a 9 x 13 baking dish.
    5. 5
      Brown ground beef and drain any excess fat.
    6. 6
      Add chopped onion to ground beef, stirring every few minutes.
    7. 7
      Meanwhile, make rice by boiling the cup of water and butter, adding rice and simmering until rice is cooked, as you would normally make steamed rice.
    8. 8
      While rice is cooking, mix tomato sauce, sugar and basil together in a seperate bowl.
    9. 9
      When rice is done, add to meat and onion mixture.
    10. 10
      Add half of the sauce and half of the cheddar cheese to meat mixture, stirring all together.
    11. 11
      Spoon meat mixture into each bell pepper; if you have any left over you can spoon some around the peppers as well.
    12. 12
      Spoon remaining sauce mixture over each bell pepper and top with remaining cheese.
    13. 13
      Bake at 350 for approx 20 minutes.
    14. 14
      NOTE: Although this sounds like a lot of steps to go through, this is one of those recipes where you can be doing more than one thing at a time.
    15. 15
      I usually start my water to boil for the par-boiling of the peppers at the same time I'm browing the ground beef and chopping my onion, and cleaning the bell peppers.
    16. 16
      I am also guilty of making more sauce than needed, and adding more cheese than necessary. I really don't think you can screw this up -- it's just a matter of personal taste, so feel free to play with the amounts.

    Ratings & Reviews:

    • on August 15, 2010

      55

      Very good, thank you. When I made these I did not read the directions very well. I ended up mixing everything together except for some of the cheese. I stuffed the peppers then put the top on with the stem removed. I had a brain storm and decided to make a well in the center of the pepper. After doing so , I filled each with the extra cheese I had leftover. I will be making this often. Made for Zaar Cookbook Tag game 2010

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2011

      55

      I used extra onions and cheese and also added crushed tomatoes to the sauce. I then added 1 egg to the meat mixture to hold it together more firmly. This recipe was an inspiration to homemade cooking with a kick to it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mom's Stuffed Bell Peppers

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.6
     
    Calories from Fat 184
    43%
    Total Fat 20.4 g
    31%
    Saturated Fat 12.7 g
    63%
    Cholesterol 61.8 mg
    20%
    Sodium 970.0 mg
    40%
    Total Carbohydrate 42.9 g
    14%
    Dietary Fiber 7.0 g
    28%
    Sugars 15.3 g
    61%
    Protein 19.6 g
    39%

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