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Stuffed Peppers

Soup 'n Salads
Spuds 'n Veges

Recipe Form
Ingredients: This is an old one from the '60s. I used to bake this dish in corningware at 350 degrees until top of hamberger was brown. Much easier in crockpot.
4 peppers large or 6 small
1 lb of ground beef
1/2 cup chopped onion
1/4 cup catsup
1 cup catsup (reserved for later)
1/3 cup raw rice
2/3 cup water
4 carrots, peeled and cut in 3 in pcs
  1. Wash green peppers; drain well.
  2. Cut off tops and salt cavities lightly.
  3. Combine in medium bowl:
    • ground beef
    • rice
    • 2/3 cup water
    • 1/2 cup chopped onion
    • 1/4 cup catsup
  4. Add salt and mix well.
  5. Stuff green peppers 2/3 full.
  6. Arrange stuffed peppers in Crock-Pot (may be stacked).
  7. Arrange carrot pcs to help support peppers.
  8. Pour in 1 cup catsup (or tomato sauce) and 1/2 cup water.
  9. Cover and cook on Low for 6 to 8 hrs or High for 3 - 4 hrs.
  10. Around last half hour, add 3 cups of water and 1-1/2 cups of rice.
  11. Serve on bed of rice and pour tomato sauce from crockpot over peppers.
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