Description Edit

  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cut off top of peppers; remove seeds and membranes and wash thoroughly.
  2. Blanch in boiling water for 3 minutes; set aside.
  3. Heat oil in large skillet over medium-high heat.
  4. Add beef, onions, pepper, celery and garlic.
  5. Saute 4 to 5 minutes or until meat is browned and vegetables are tender.
  6. Add mushrooms and chicken broth.
  7. Cook 1 to 2 minutes or until mushrooms are tender.
  8. Add tomato sauce, butter, thyme and pepper sauce.
  9. Simmer 7 to 9 minutes.
  10. Add rice, salt and pepper to taste.
  11. Spoon mixture into pepper cups.
  12. Sprinkle cups with bread crumbs.
  13. Bake at 350°F for 10 to 15 minutes.

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