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ROD 4/5/2006 Bell Bottoms Day Stuffed Be




Source of Recipe


Marla


Recipe Introduction


Maybe a big fashion trend, but sailors discovered them first - because they were
so practical. Bell bottom pants were easy to roll up and keep dry when swabbing
the deck on the ships. They were also fast and easy to pull off if you fell overboard
and needed to swim. Who would have guessed these pants would become such a craze
in the 60's and be the hot item for men, women and kids!





List of Ingredients




ROD 4/5/2006 Bell Bottoms Day Stuffed Bell Peppers


Stuffed Bell Peppers


6 medium green bell peppers
1 1/2 lbs ground beef
1/2 medium onion, chopped
1 cup instant rice
1 (14 1/2 ounce) can diced tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 (8 ounce) can tomato sauce (optional)
1 cup shredded Colby cheese, if desired
1-2 tablespoon Worcestershire sauce
salt, to taste
pepper, to taste




Recipe



Preheat oven to 400°F.

Cut tops off the peppers and scrape out the insides; making sure to get all of the
seeds.

Once cleaned out, place peppers in a casserole dish.

If need be, cut a little off the bottoms to even out the peppers so they stand straight
up.

Brown beef with chopped onions.

Drain off excess fat.

Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper
to taste.

Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow
to stand 3-5 minutes.

Stir meat mixture and spoon it into the peppers.

*Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.

You can add a little bit of water to thin it out, if you desire.
If not using remaining can of sauce, be sure to add 3-4 tbsp.
of hot water to bottom of baking dish.

Cover baking dish and bake in the preheated oven for approximately 30 minutes or
until peppers are tender.

Remove cover, sprinkle with cheese and bake for a few more minutes to allow the
cheese to melt.