Stuffed Peppers (Betty Crocker 40th Anniversary Edition)- Vegeta
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 large green bell peppers or 6 large red bell peppers
- 1 (8 ounce) can water chestnuts, chopped
- 1 (8 ounce) package fresh mushrooms, chopped
- 1 cup cooked rice (can be white or wild or combination of both)
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon italian seasoning
- 1 (15 ounce) can tomato sauce (2 if you like saucy)
- 3⁄4 cup shredded mozzarella cheese
directions
- Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Cook peppers in boiling water to cover; about 5 minutes; drain.
- Lightly saute remaining ingredients with 1 cup of the tomato sauce.
- Heat oven to 350°F
- Stuff peppers with mixture. Stand upright in square baking dish, 8x8x2. Pour remaining tomato sauce over peppers.
- Cover and bake 45 minutes. Uncover and bake 15 minutes longer.
- Sprinkle with cheese and serve.
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RECIPE SUBMITTED BY
Thea
Saint Paul, Minnesota