Good Cooks’ Recipes

Found in an old recipe box:

Stuffed Peppers

6 large green bell peppers
1 lb. ground beef
1 tbs. bacon drippings or melted shortening (optional)
1 cup chopped fresh or drained canned tomatoes
1 small onion, minced
1 cup cooked rice (1/4 cup uncooked)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated sharp Cheddar cheese

Cut thin slice from stem end of peppers; remove seeds and membrane. Parboil in 1 cup boiling water with 1-1/2 teaspoons salt about 6 minutes; drain. Brown beef in bacon drippings or melted shortening. (The fat can be omitted.) Simmer tomatoes, juice and onion until onion is tender, about 5 minutes, stirring occasionally. Combine tomato and onion mixture and browned meat; follow directions on package for cooking rice and add to meat mixture. Add salt and pepper. Blend ingredients well. Stuff mixture into peppers; sprinkle top of each with 1/2 tablespoon grated Cheddar cheese. Place in a baking dish and bake in a moderate oven (350 degrees) 20 minutes or until cheese melts and browns lightly.

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