Stuffed Bell Peppers

Stuffed Bell PeppersA classic American dish (and a Peggy’s Restaurant favorite) that you don’t often find in restaurants (unless it is a cafeteria) is stuffed bell peppers. They are basically a sort of meatloaf stuffed into bell peppers and baked in the oven. Done right, they’ll make your mouth water.

Stuffed Peppers
 
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Recipe type: Main Dish
Serves: 5
Prep time:
Cook time:
Total time:
 
A classic American dish that you don't often find in restaurants (unless it is a cafeteria) is stuffed bell peppers. They are basically a sort of meatloaf stuffed into bell peppers and baked in the oven. Done right, they'll make your mouth water.
Ingredients
  • 1 lb ground beef
  • 1 med onion, chopped
  • 2 cups cooked rice
  • ½ tsp garlic salt
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 15 oz can tomato sauce
  • 5 large green bell peppers
  • 1 cup shredded Cheddar cheese (optional)
Instructions
  1. Brown ground beer in skillet, stirring until crumbly; drain.
  2. Add onion, rice, garlic salt, salt, pepper and half the tomato sauce.
  3. Mix well.
  4. Slice tops from peppers; discard seeds.
  5. Spoon ground beef mixture into peppers.
  6. Place in baking dish.
  7. Top with cheese (if desired) and remaining tomato sauce.
  8. Bake, covered, at 375 degrees for 50 minutes.

Stuffed Bell Peppers

About MamaPeggy.com

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.
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