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  • Stuffed Green Peppers

    Peppers

    Recipes from the Parish 

    Who: Wesbein and Cropsey United Methodist Churches
    Cost: $16 includes shipping
    Details: soft-backed, spiral bound
    Pages of recipes: 137
    Send checks to: Susan Wright,
    36681 E. 1000 N Rd., Saybrook, IL 61770
    or call 309-475-9080.

    Stuffed Green Peppers

    Peppers

    By Kathy Published: March 24, 2014

      Recipes from the Parish Who: Wesbein and Cropsey United Methodist ChurchesCost: $16 includes shippingDetails: soft-backed, spiral …

      Ingredients

      Instructions

      1. Cook rice in water as directed on package.
      2. Meanwhile, heat oven to 350 degrees.
      3. Cut tops from bell peppers, remove membrane and seeds.
      4. In large saucepan, bring enough water to cover peppers to a boil.
      5. Add peppers; cook over medium heat for 5 minutes.
      6. Drain; set peppers aside.
      7. In large skillet, combine ground beef, celery and onion; cook 8-10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
      8. Add cooked rice, salt, pepper, ketchup and tomato; mix well.
      9. Spoon mixture into peppers.
      10. Place peppers in ungreased shallow baking pan.
      11. In small bowl, combine tomato sauce, sugar and basil; mix well.
      12. Spoon half of sauce over peppers.
      13. Bake for 30-40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking.

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