>------------> STUFFED PEPPERS  <------------<

4 Medium-Large Green Peppers
1 lb ground chuck hamburger
1 Pkg. Lipton Spanish Rice Side Dish
Heinz Catsup
Reynolds Heavy Aluminum Foil

Hollow out the peppers by cutting their stem out
and removing all the seeds and white inside. 
Completely rinse and clean them. Place then in a 
shallow one or two inch deep metal baking pan.
 
Prepare Spanish Rice as directed on package, only 
don't let it get as dry - allow it to be sloppy.

In a Medium to large skillet, cook the hamburger.
Drain and add the spanish rice. Add water till the 
meat and rice together are a little sloppy. Add 3 
or 4 squirts of catsup for added flavor and mix.  

Use a small spoon and scoop the meat and rice 
mixture into each of the green peppers. Force as
much in as you can for a full to the brim stuffed
pepper. Add water into the baking pan with the 
peppers until the bottom is just covered.

Use a big sheet of foil to cover loosely like a tent 
the tops and sides - (leave two sides partially
open for a vent).

*Bake on 375 for 1 hour keeping water in the bottom.

* Note: No need to preheat the oven. It will take the
same amount of time either way. (You just waste money
with preheating.)














~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~