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Stuffed Peppers

Created by jclawson, Monday, 06 December 2010

Ingredients

At a glance
4 large, firm bell peppers
12 ounces lean ground beef
1 medium onion, diced
1 clove garlic, mashed
1 cup cooked kidney beans; pinto beans; or large, white navy beans, drained and rinsed
1/2-teaspoon dried basil
1/2-teaspoon chili powder
1 teaspoon dried parsley flakes
1/2-teaspoon salt
Freshly ground pepper to taste
24-ounce jar mushroom or herb spaghetti sauce
Grated cheese (optional)

Methods/steps

Cut the tops off the peppers, remove the seeds, and cut a very thin slice off the bottom of each so the peppers will stand upright. Be careful, however, not to cut through to the inside of the pepper. Set aside. In a microwavable casserole dish that also can be used in the oven, cover and cook the ground beef on high, stirring and turning every minute, until it's no longer pink. Add the onion and garlic; cover; and cook on high until the onion is tender. Stir in the beans, seasonings, and 1 cup of the spaghetti sauce. Place the peppers in the casserole dish and spoon the ground beef mixture into the pepper cavities. Pour the remaining spaghetti sauce over the tops. Bake, uncovered, for approximately 20 minutes at 350 degrees, or until the peppers are crisp-tender. Don't overcook. Sprinkle with grated cheese. Complete the meal with a tossed salad, crisp bread sticks, and lemon bar cookies.



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