Stuffed Green 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.

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Stuffed Green Peppers
  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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