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Stuffed Bell Peppers
Stuffed Bell Peppers

Stuffed Bell Peppers

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box Spanish rice
2 Tbsp butter or margarine
2 or 3 green onions, finely chopped (with blades)
2 cups water
1 can petite diced tomatoes (undrained)
4-5 bell peppers, whole and washed
Cooked lean ground beef or turkey (optional)
Kraft Shredded Cheddar (or Mexican blend) cheese
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Let's Make It
1
Brown rice vermicelli on medium heat with 2 Tbsp. butter or margarine and chopped onion. When vermicelli is golden brown, slowly add water, stirring. Add canned tomatoes. Bring mixture to a boil, stirring frequently. Reduce heat and simmer about 20 minutes or until rice is tender, stirring VERY frequently.
2
Cut the top off of the clean peppers, washing out the seeds. Layer rice, cooked meat (if desired), and cheese in the pepper "bowls".
3
Place stuffed peppers on a cookie sheet and bake in a 350 oven until cheese is melted and peppers are done.
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