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Jan's Stuffed Green Peppers

Ingredients

1/3 cup uncooked regular long-grain white rice
2/3 cup water
6 large green bell peppers
3 medium green bell peppers
3 cups fresh or frozen corn kernels
3 cups frozen mixed vegetables
3 cup diced fresh tomato
1 medium chopped onion
1 lb. lean ground beef
1/4 cup chopped celery
2 tablespoons chopped onion
1/2 teaspoon salt Dash pepper
1 medium tomato, chopped
1 (8-oz.) can tomato sauce
1 teaspoon sugar
1/4 teaspoon dried basil leaves
1 oz. (1/4 cup) shredded Cheddar cheese

Instructions

1. Cook rice in water as directed on package.
2. Meanwhile, heat oven to 350°F. Cut tops from bell peppers; remove membrane and seeds. In large saucepan, bring enough water to cover peppers to a boil. Add peppers; cook over medium heat for 5 minutes. Drain; set peppers aside.
3. In large skillet, combine ground beef, celery and onion; cook 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
4. Add cooked rice, salt, pepper, ketchup and tomato; mix well. Spoon mixture into peppers. Place peppers in ungreased shallow baking pan.
5. In small bowl, combine tomato sauce, sugar and basil; mix well. Spoon half of sauce over peppers.
6. Bake at 350°F. for 30 to 40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking

MY NOTES
Combine remaining ingredients; spoon into drained green peppers. Place in baking pan; add about 1 to 1 1/2 cups of hot water to the pan to keep the peppers from drying. Bake in a preheated 350° F (180° C/Gas Mark 4) oven for 35 to 45 minutes or until done.

If desired, top with shredded cheese about 10 minutes before the peppers are done

MY NOTES
Freezer Meals