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This is our favorite recipe for stuffed peppers. I like to use red or yellow peppers. The kids don't eat the peppers, but they do love the filling. This recipe doesn't make quite enough, so I always double it. The leftovers reheat wonderfully. You can also make the filling and freeze it for a later date. When you pull it out of the freezer and thaw, you'll only have to prepare the peppers, stuff them and bake.
Units: US | Metric
Serving Size: 1 (319 g)
Servings Per Recipe: 4
The following items or measurements are not included:
tomato and basil pasta sauce