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* Exported from MasterCook *

Freezer Stuffed Peppers

Recipe By :Kristin
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes


6 large green peppers
1/2 pound extra lean ground beef
1/2 pound ground pork
1/2 cup chopped onion
16 ounces canned tomatoes -- cut up
1/2 cup long-grain white rice
1/2 cup water
1/4 cup celery -- finely chopped
1/2 teaspoon chicken bouillon
1/4 teaspoon dried basil -- crushed
1/4 teaspoon dried thyme -- crushed
1 cup reduced fat cheddar cheese -- shredded

Cut tops from peppers; discard seeds and membranes. Cook peppers in
boiling salted water for 5 minutes, drain. Arrange in a 12 x 7 1/2 x 2
inch baking dish.

In skillet cook ground beef, pork, and onion till meat is browned and
onion is tender. Drain off fat. Season with salt and pepper. Stir in
undrained tomatoes, uncooked rich, water, celery, bouillon, basil and
thyme. Cover; simmer 20 minutes or until rice is tender.

Spoon mixture into peppers. Bake at 350 for 30-40 minutes. Sprinkle with
cheese and bake an additional 10 minutes.

To freeze: Let peppers and filling coo - before baking. Flash freeze and
place into large zip lock bags.

To serve: Place into baking pan (frozen), cover with foil and bake at 350
for 90 minutes. Remove foil and sprinkle with cheese and bake an
additional 10 minutes.

Source:
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Per Serving (excluding unknown items): 330 Calories; 16g Fat (44.2%
calories from fat); 21g Protein; 25g Carbohydrate; 3g Dietary Fiber; 57mg
Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2
Vegetable; 1 1/2 Fat.

NOTES : ~~7~~