Florida Stuffed Peppers
- 3/4 c. quick brown rice (to be cooked)
- 5 large green peppers
- 1 large onion, finely copped
- 1 lb. ground lean chuck
- 2 to 3 strips bacon, halved
- 2 1/2 c. canned tomatoes
- 2 eggs
- 1 tsp. each salt, pepper and seasoned salt
- 1 1/4 c. boiling water to cook rice
- Cook rice in boiling water for 15 minutes.
- Cut a thin slice from top of peppers.
- Remove seeds.
- Drop peppers into boiling water for 3 minutes only.
- Drain and set upright in baking dish. Mix half the onions, all the beef and half the tomatoes.
- Add salt, pepper and seasoned salt.
- Stir in eggs, beaten with a fork. Mix in cooked rice; pile into peppers.
- Top each pepper with a piece of bacon.
- Put rest of tomatoes and chopped onions in dish around peppers.
- Cover casserole.
- Bake in hot oven (400u0b0) for about 45 minutes.
- Uncover and bake about 15 minutes to brown top.
brown rice, green peppers, onion, ground lean chuck, bacon, tomatoes, eggs, salt, boiling water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=800194 (may not work)