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Recipes by Shelby
By Shelby Pitzer

6/1/2021 0 Comments

Stuffed Peppers

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Ingredients
4 large bell peppers
2lbs Hamburger
Half pound of chopped bacon
½ cup diced tomatoes
½ cup diced onions
1 cup white rice 
3 tbsp Worcheshire
½ cup shredded cheese
Spices
1 tbsp Seasoning salt
1 tsp Garlic powder
1 tsp Black pepper
 
            Stuffed peppers were always a family favorite. My mother taught me this recipe and has been making it for as long as I can remember. We have always been a garden family, all the fresh veggies every summer. When she was a kid she was always looking for new and delicious ways to prepare food from the garden. Try, try, and try again. She came up with this delicious recipe and shared it with me, and now I am sharing it with you!
 
  1. Start by cutting out the stem of the pepper, cut seeds from the stem, but make sure to keep the top of the pepper. You should be left with a hollow pepper and the stem which we will use later for a lid. Wash each pepper to ensure all seeds are out.
 
  1. In a large pan brown beef with onions. Add in your seasonings, worcestershire, seasoning salt, garlic powder, and black pepper. Once your mixture is browned add tomatoes.
 
  1. While your beef mixture is cooking start your white rice and bacon. Cook chopped bacon in a separate pan. I have found crunchy bacon works the best. Boiled rice as instructed on the package.
 
  1. Once ingredients are cooked as desired thoroughly mix your beef mixture, bacon, and rice together. Now add in your shredded cheese. As I always say the more cheese the better.
 
  1. Next you will take your mixture and stuff it into your bell peppers. Here is where we use our stems. Once the peppers are full place stems on top and secure in place with toothpicks.
 
  1. Now it is time to grill your peppers! I usually grill until the peppers become soft on the outside.
 
  1. Enjoy!

​***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.


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