Stuffed Peppers 2 Recipe

  • 6 bell peppers
  • 1 pound hamburger or venison
  • 1/3 cup onion
  • 3/4 cup Rice
  • 2 tablespoons Worcestershire sauce
  • 1 cup sharp Cheddar cheese
  • 1 tablespoon oil
  • 2 cups tomatoes or 1 lb can
  • salt and pepper
Cut tops off peppers and boil with salt for 5 minutes. Drain and set aside. Brown meat and onion in oil; drain. Add tomatoes, rice, Worcestershire sauce, salt and pepper to taste. Cover and simmer 5 minutes. Add cheese and then stuff the peppers with filling. Bake uncovered for 25 minutes at 350°.
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