Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER
• Current Issue
 • Newsletter Archive
• Sign Up Now
DVO COOKBOOKS

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...
Stuffed Peppers

Serves: 8

Print this Recipe


   4 green bell peppers medium
   1/2 cup onions chopped
   2 tablespoons butter or margarine
   1 pound ground beef
   1 8-ounce can tomato sauce
   1 cup white rice cooked or 1 can (8 3/4 oz.) whole kernel corn, drained
   3/4 cup sharp cheddar cheese shredded (3 oz.)
   2 to 3 teaspoons chili powder
   1/2 teaspoon salt
   1/4 cup sharp cheddar cheese shredded (1 oz.)

Preheat oven to 350° F. Cut peppers in half lengthwise and remove membrane and seeds. In a large kettle of boiling salted water cook for 5 minutes; remove with a slotted spoon and drain upside-down.

In a large skillet over medium-high heat sauté onion in butter or margarine until tender. Add beef and brown; drain off fat.

Stir in tomato sauce, rice or corn, cheese, chili powder and salt; spoon into peppers. Place in a 13 x 9 x 2-inch baking dish; pour water in bottom of dish to a depth of 1/4 inch. Bake for 15 minutes.

Sprinkle with cheese; bake for 15 minutes longer or until cheese melts. Remove with a slotted spoon to a heated platter.


Stuffed Peppers comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







Cheese-Noodle Dinner
Barbecuing Spareribs
Baked Cheese Fondue
Baked Eggs Francaise
Beef-Bean Enchiladas
Beef Burgundy
Beef Fondue
Beef Ragout With Artichokes
Chicken - Cilantro Enchiladas
Chicken Marengo
Chicken Molé
Chicken Or Turkey Pie
Chicken Soufflé
Chili
Cod With Dill Sauce
Crab And Shrimp Crepes
Crown Roast Of Pork
Curried Lamb
Egg And Spinach Dinner
Flemish Beef In Beer
Fried Chicken
Fruited Pork Pot Pie
Fruited Pot Roast
Garden Chicken Dinner
Ham Loaf
Ham-Spinach Filling
Ham-Spinach Roll
Hawaiian Franks
Hot Chicken Salad Pie
Katie's Lamb Shanks
Lamb Chop bundles
Manicotti
Moussaka
Mushroom Newburg
No-Fail Cheese Soufflé
Olive-Cabbage Rolls
Peach-Glazed Spareribs
Perfect Standing Rib Roast
Pheasant In Cream
Plum Good Ham Steak
Pork Chops À L'Orange
Pork Chops Creole
Pork Tenderloin Teriyaki
Potted Chicken
Roast Leg Of Lamb
Salmon Baked In Foil
Salmon Loaf
Sausage Strata
Sautéed Liver With Apples And Onions
Scalloped Tuna And Mushrooms
Sole Caledonia
Sole Veronique
Spicy Glazed Meatloaf
Spinach-Filled Super Shells
Stuffed Peppers
Swedish Hash
Swedish Pork Roast
Sweetbreads In Cream
Texas Chicken Casserole
Toasted Almond Soufflé
Turkey Hash
Turkey Shortcake
Veal Chops Alfredo
Veal Cordon Bleu
Venison Sauerbraten
Winter Rarebit
Tex-Mex Pizza
Classic All-American Pizza
Western Barbecue Pizza
Octoberfest Pizza
Creole Pizza
California Veggie Pizza
New England Breakfast Pizza
Dixieland Pizza
Hawaiian Pizza
Windy City Deep-Dish Pizza
Beef and Bean Roundup
Mandarin Chicken















































































Cook'n Organize your recipes with the Cook'n
Recipe Software




Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656