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The Cook Book

Stuffed Bell Peppers

Quick & Easy Stuffed Peppers

Total time
1 hr

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 1 lb ground beef lean, cooked
  • 4 bell pepper(s) red or green
  • 2 Pinch ground cinnamon
  • 1 can tomato puree, 28-oz. can
  • 1 Teaspoon sugar
  • 2 12 Cups Mexican Rice pre-done, cooked
  • Heat oven to 350. In a mixing bowl combine beef, rice and cinnamon. Cut off bell peppers horizontally below the stem and remove seeds. In a large stock pot place a few tablespoons of tomato puree (to prevent peppers from burning). Add peppers, propping them up against each other so they remain standing. Pour a tablespoon of tomato puree over each pepper. Replace tops with stems. Pour remaining puree around the peppers, sprinkle with sugar, if tomato puree is thick, you can thin it with a little water. Place lid on pot and bake in the oven for 20-30 minutes.

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