Giant Stuffed Pepper - Kraft Recipes Top
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Giant Stuffed Pepper

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Make It

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  • Preheat oven to 375°F. In medium saucepan, bring 1 quart water to a boil. Remove tops and seeds from green peppers; cut lengthwise into quarters. Cook pepper quarters in boiling water for 4 to 5 minutes or until tender-crisp; drain. Arrange pepper quarters around sides of 1 1/2 quart casserole forming a shell.
  • In a large skillet, brown ground beef; drain. Stir in soup, hot rice, Worcestershire sauce, black pepper, 1/2 cup cheese and 1/2 can French onions. Spoon meat mixture into green pepper lined casserole.
  • Bake for 35 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown.


Ready to bake in just 15 minutes.

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