 | | Directions | | Seed peppers. Parboil 5 minutes. Drain. Combine remaining ingredients with only 1/4 cup sauce. Stuff peppers and pour remaining sauce over. Cover and cook at 375° for 50-60 minutes, basting twice. NOTES: These freeze well. Thaw before cooking. Serve with whole kernel corn. |
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Servings: 2
|  | | Ingredients | | - | | 2 green peppers (medium) |
| - | | 1/2 pound ground beef |
| - | | 1/4 cup Minute Rice, raw |
| - | | 1 can tomato sauce, divided (8 ounce can) |
| - | | 1/2 cup shredded cheddar cheese |
| - | | 1 tablespoon onion, chopped |
| - | | 1/2 teaspoon Worcestershire sauce |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 egg, beaten |
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