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Stuffed Bell Peppers

Sarah-Beth Hansen
  • 40 minutes
  • Serves 11 to 12

INGREDIENTS

6

Med Bell Peppers

1 Cup

Onion

1/4 Cup

Celery Flakes

1 Tsp

Garlic

1/2 Tsp

Salt, Pepper, Thyme, Basil, & Tobasco

1 Can

Tomatoes, reserve juice

2 Cups

Cooked Rice

Cheese

3 Ts

Worcestershire Sauce


NOTES

1 person Recommend This Recipe