Stuffed Bell Peppers

• 18 small bell peppers
• 3/4 c. cooked rice
• 1 1/2 lb. ground beef
• 1/2 c. chopped bell peppers
• 1/3 c. chopped onion
• 1/4 tsp. ground red peppers
• 1/4 tsp. black pepper
• 1 tsp. salt

1. Cut thin slice from top of each green pepper; remove stems and seeds.
2. In saucepan over medium heat, in 1-inch boiling water, heat peppers to boiling.
3. Reduce heat to low.
4. Cover; simmer 5 minutes or until peppers are tender to crisp.
5. Drain.
6. In shallow baking dish, arrange peppers.
7. Meanwhile, in a skillet, brown meat and cook with chopped peppers and onions until tender.
8. Add remaining ingredients and mix well.
9. Spoon mixture into green peppers.
10. Bake at 350u0b0 for 40 minutes.
11. After the first 10 minutes of baking, baste with tomato basting sauce.
12. Baste after every 10 minutes of baking.
13. Serves 18.

bell peppers, rice, ground beef, bell peppers, onion, ground red peppers, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466505 (may not work)