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Stuffed Red Bell Peppers

4 red bell peppers
1 lb lean ground beef
1 yellow onion, diced small
1 carrot, diced small
1 tsp. basil (or any other favorite spice)
salt and pepper to taste
2 cups cooked rice
grated parmesian (sp?) cheese

Slice about 1/5 off top of peppers, cleaning out the core, seeds,
and white membranes but leaving the rest of the pepper intact.
Place in baking dish (a round pie tin works great).

Brown ground beef in skillet with onion and carrot, seasoning with
basil, salt, and pepper. Drain well (prevents mushy peppers).
Stir cooked rice into ground beef mixture.

Mound filling into peppers. Press slightly to mold shape. Top
each pepper with cheese. Place in 325 degree oven for 10-20 minutes,
or until slight crust forms and peppers are cooked yet firm.

Variations: Christmas Peppers: Alternate red and green bell
peppers, topping with green and red pepper strips (salvaged from
top 1/5 of pepper)

Turkey or Chicken peppers: Substitute ground turkey or chicken
for beef. Flavor with your favorite poultry spices.

Tex-Mex peppers: Add cayenne pepper or pepper sauce to ground beef
mixture and top with red or green salsa.


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