Recipe(tried): Stuffed Green Peppers

Welcome to this site, Dell:-) I like to make these stuffed peppers in the fall, when the weather first turns cold but they would be good on any cold day. I like to serve them with acorn squash halves and cornbread. It makes a colorful meal.

Stuffed Green Peppers

6 large green peppers (Try to get peppers that will stand up - that are fairly even on the bottom)
5 c. boiling water
1 lb. ground beef
1/4 - 1/2 c. chopped onion
1 tsp. salt
1/8 - 1/4 tsp. garlic powder (or more to taste)
1 c. cooked rice
1 can (15 oz.) tomato sauce

Heat oven to 350 degrees F. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and out side in cold water. Cook peppers in the boiling salted water about 4 minutes. Drain upside down on paper towels.

Cook and stir ground beef and onion in medium skillet until the onion is tender. Drain off the fat. Stir in the salt, garlic powder, rice and 1 cup of the tomato sauce; heat through.

Lightly stuff each pepper with 1/2 c. (or more) of the meat mixture. Stand peppers upright in ungreased baking dish, 8 X 8 X 2 inches (or whatever will hold them). Pour remaining tomato sauce over the peppers. Cover; bake 45 minutes. Uncover; bake 15 minutes longer. You can sprinkle some shredded cheddar cheese over the tops, for color, the last 5 minutes if you like. If you make a fewer number of peppers, and have leftover filling, you can saute some green pepper and add it to the meat mixture and just serve as a "Spanish" rice.

Makes 6 servings