Serves: 6
Total Calories: 252
1. Cut slice from stem ends of peppers. Remove fibrous portion and seeds. Wash. Parboil about 5 minutes in boiling salted water. Drain.
2. Place meats, onion and KELLOGG'S RICE KRISPIES cereal in medium mixing bowl. Mix thoroughly. Add seasonings and tomato juice, stirring to combine.
3. Fill green peppers with meat mixture and arrange upright in muffin-pan cups coated with cooking spray.
4. Bake at 350°F about 30 minutes or until peppers are tender and done. Serve hot.
This Stuffed Peppers recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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