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Porcupine Peppers

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 69938

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1 pound lean ground beef
1 can (14.5 ounce size) diced tomatoes, partially drained
2 cups uncooked instant or boil-in-bag rice
1/4 teaspoon paprika
1/4 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
4 large green bell peppers


Heat oven to 350 degrees F. Lightly coat a 9X9" glass baking dish with cooking spray, or use an uncoated, non-stick metal baking dish.

In a large mixing bowl, combine ground beef, diced tomatoes, rice, paprika, celery salt, and Worcestershire sauce. Mix with a large spoon until well blended; set aside.

Cut peppers from top to bottom, into 4 or 5 large strips. Place half of the peppers on the bottom of the baking dish. Spoon half of the meat mixture, spreading evenly, over peppers. Repeat with remaining peppers and meat mixture.

Cover and bake 45 minutes.

added by

Bridget, Missouri, USA


359 calories, 16 grams fat, 35 grams carbohydrates, 18 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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