Beefy stuffed green peppers

Yield: 6 servings

Measure Ingredient
6 larges Green peppers
1 pounds Beef, ground
¾ cup Onion; chopped
¼ cup Green pepper; chopped
1 \N Garlic clove; crushed
⅓ cup Celery; chopped
17 ounces Corn, cream-style
1 teaspoon Salt
⅛ teaspoon Pepper
\N dash Red pepper
½ cup Breadcrumbs, Italian
¼ cup Cheese, Cheddar; shredded

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

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