Tasty Stuffed Bell Peppers

Preheat oven to 350 degrees F. Trim the tops off each bell pepper and remove seeds and membrane from inside.

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Pour 12 cup water into the sauce in the bottom of the dish.

Tasty stuffed bell peppers. Preheat oven to 350F. If using Anaheim peppers you will have to lay them in the sauce Step 15. Take seeds out of the bottom and discard.

Cook peppers in boiling water for five minutes. Place peppers cut side-up in a 9-x-13 baking dish and drizzle with oil. Cut peppers lengthwise in half.

Spoon beef mixture into each pepper and top with Monterey jack then cover baking dish with foil. Bake until peppers are. Heat oven to 350 F.

Place in a 15x10x1-in. Bake the stuffed peppers for 30 to 35 minutes until the bell peppers are cooked though and soft. When all the peppers are filled spoon some of the remaining sauce over the top of each stuffed pepper.

Stuff the peppers and top with remaining cheese. In a large skillet heat oil over medium-high heat. Coat with a little butter mixed with seasonings.

Stand the stuffed peppers upright in the sauce. Stir in cooked rice salt garlic and 1 c. Pan coated with cooking spray.

Cut open the caps of the bell peppers and de-seed. Lightly grease a 9x13 pan. Cover the dish tightly with foil.

I always save the top part around the stem and cut it off for. Place the bell peppers into the prepared pan. Preheat oven to 325.

Place the stuffed peppers in a preheated oven at 356F 180C and cover with a piece of tinfoil. Tasty Stuffed Peppers Cut the tops off the peppers just below the stem indentation. Cook beef and onions until beef is brown drain.

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