Recipe of the Week
Stuffed sweet peppers
Courtesy of
Alice Brantley Yeager

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4 large sweet peppers
2 cups cooked rice
1 cup cooked ground beef
1 medium onion, chopped
1 small clove garlic, minced
1 medium carrot, diced
1/4 tsp. dried sweet basil
1/4 tsp. dried thyme
1/8 tsp. cayenne pepper
1/2 tsp. salt (optional)


Select peppers that are blocky in shape and will stand on end without tipping over. Wash the peppers and remove the stems and seeds. Make holes in their tops large enough for easy stuffing. (Any usable pepper pieces may be chopped in with rest of ingredients.)

Combine other items listed and stuff into the peppers. Place in a covered baking dish with a small amount of water and bake in 375° oven for about 45 minutes. Serve topped with your favorite hot gravy or tomato sauce.

Serves 4.

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