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Pioneer Valley Growers Association

Spanish Stuffed Peppers


3 green peppers
1 Ib. lean ground beef, browned and drained
1 15 oz. can Spanish rice
2 Tbsp. catsup

Preheat oven to 350 degrees. Cut peppers in half and remove pulp. Steam peppers in 1 inch of water for 5 minutes. Cool. Brown ground beef and drain off excess fat. Stir in Spanish rice and catsup. Fill peppers with mixture. Place in baking pan and bake for 25 minutes.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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