Stuffed Peppers

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Stuffed Peppers

Dona Foltz

  • 6 medium green peppers
  • 1 pound lean ground beef
  • 1 small onion
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 can (16 ounces) whole tomatoes
  • 1/2 cup water
  • 1/2 cup uncooked rice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme, crumbled (optional)
  • 6 slices Cheddar cheese or processed American cheese
  1. Cut the top (stem end) off each pepper. Remove the seeds and membrane inside the pepper being careful
    to leave the pepper whole. (Use the small amount of green pepper with the top for a salad or eat it as a snack.)
  2. You need to precook the peppers so they will be tender when stuffed. To do this fill a large sauce-pan three-fourths full of water. Put the pan on a burner and heat until the water boils. Put the peppers in the hot water. (Depending on the size of the pan you may not be able to put them at once

Instructions end here

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