Stuffed Peppers

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Stuffed Green Peppers

Enjoy these bell peppers filled with rice, CNP Meat Sauce, CNP Mexican seasoning, along with various spices and toppings and baked to perfection.
Servings: 3 peppers

Ingredients

  • 3 large green bell peppers
  • 1 ½ cups brown rice
  • 1 cup CNP Meat Sauce
  • 1 8-ounce can tomato sauce
  • 1 tablespoon CNP Mexican Seasoning
  • 1 4-ounce can black olives
  • Nonstick spray

Instructions

  • Cook brown rice and set aside.
  • Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
  • Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives.
  • Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.
  • Fill peppers with rice mixture. Place in 9x13-inch dish.
  • Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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