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October 17, 2018
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Classic Stuffed Peppers

David Hereth expanded this recipe to feed the people at the soup kitchen.

4 large red, yellow or green bell peppers, see note
2 cups cooked rice
2 tablespoons oil
1 large onion, chopped fine
1 pound lean ground beef or lamb
2 (15-ounce) cans tomato sauce (or homemade)
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
Salt and pepper

Cut tops off peppers, cut in half top to bottom and remove all seeds and the soft white membranes from the insides of the pepper. Bring 4 quarts of water to a boil and add peppers. Cook for about 3 minutes. Remove peppers from boiling water and drain, cut sides down, on paper towels.

Heat oil in a heavy skillet and add chopped onion, cooking until softened. Add ground meat and cook until no longer pink, about 5 minutes. Transfer to bowl and stir in cheese, one of the cans of tomato sauce, rice and parsley. Season with salt and pepper to taste. Place peppers, cut sides up, in a baking dish. Divide filling evenly among peppers. Pour second can of tomato sauce over tops of filled peppers. Bake in 350-degree oven for 30 minutes. Serves 4.

Note: When a bell pepper ripens it turns from green to yellow orange or red, depending on the variety. Yellow and red peppers are sweeter because they are ripe. Green peppers are slightly more bitter.

Thursday, October 25, 2001

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