Beefy stuffed green peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Green peppers |
| 1 | pounds | Beef, ground |
| ¾ | cup | Onion; chopped |
| ¼ | cup | Green pepper; chopped |
| 1 | Garlic clove; crushed | |
| ⅓ | cup | Celery; chopped |
| 17 | ounces | Corn, cream-style |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| dash | Red pepper | |
| ½ | cup | Breadcrumbs, Italian |
| ¼ | cup | Cheese, Cheddar; shredded |
Directions
Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside.
Cook ground beef, onion, chopped pepper, garlic, and celery until beef is browned and vegetables are tender, stirring often; drain off excess drippings.
Add corn, salt, and pepper; cook, stirring often, until thoroughly heated. Fill green peppers with meat mixture; place in an 8" square baking dish. Combine breadcrumbs and cheese; sprinkle over peppers.
Bake at 350 degrees about 15 minutes or until top is lightly browned.
SOURCE: Southern Living Magazine, April 1981. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95