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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt
Calories 378
Calories from Fat 252		(66%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.2g
Cholesterol 65mg		21%
Sodium 830mg		34%
Potassium 588mg		16%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 3.1g	12%
	Sugars 5.9g
Protein 17.3g		34%
detailed view... how is this calculated?

Stuffed Bell Peppers

Recipe #373335 | 55 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
May 20, 2009

I have been making this recipe for 25 years but I have never written it down. I got the recipe from my best friends mother in law. I religiously made it exactly as she had given it to me. I ran into her a few years ago and told her how I had made her recipe all these years. She told me she never puts the same ingredients in twice. She just uses what she has on hand. LOL.

SERVES 4 (change servings and units)

Ingredients

1 lb lean hamburger
7 slices bacon, cut into small pcs
1/2 cup onion, diced finely
4-5 garlic cloves, chopped finely
1 teaspoon seasoning salt
1 teaspoon chili powder
1 (8 ounce) can tomato sauce
1 slice bread, torn into small pcs
3 green bell peppers, medium-large sized
3/4 cup sharp cheddar cheese

Directions

1
Put hamburger, bacon, onion, and garlic in a skillet.
2
Cook until hamburger is brown, drain grease.
3
Add seasoned salt, chili powder, bread pcs and tomato sauce.
4
Mix thoroughly.
5
Cut green peppers in 1/2, cleaning out seeds and membrane.
6
Parboil pepper halves in boiling water for 5 minutes.
7
Put into 13 x 9 pan.
8
Fill pepper halved with beef mixture.
9
Put 2 T cheese on top of each pepper half.
10
Bake in 350°F oven for 30 minutes.

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Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Aug 11, 2009

Ta dahhh! These peppers were so flavorful - even my 14yo DS gobbled them up! I used half a pound of meat since there was only three of us and pre-cooked/crumbled bacon. The chili powder is what really makes this dish shine! Instead of parboiling the peppers, I broiled them for a few minutes upside down until they were just starting to blacken, then flipped, filled and baked at 350 for 15 minutes, turned out just right without heating the kitchen for tooo long on this hot summer night.

1 person found this review helpful

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From: Merlot

On Aug 8, 2009

This is so totally different from the way we make Stuffed Bell Peppers but we LOVED IT!!!!! (I have never heard of putting bacon, chili powder, and cheese in stuffed peppers before.) But I must say, what a pleasant surprise. I can guarantee you that I will be making this over and over and over again. Thanks for sharing it, Lavender Lynn!!! (P.S. Thank YOU so much for making one of my recipes (Taco Stew).

1 person found this review helpful

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From: Dreamer in Ontario

On Jul 1, 2009

These were delicious. DH loved them. The bacon adds a lot of flavour to the ground beef mixture. I prepared this as written with the exception of forgetting to add the bread which wasn't missed at all. Made for PRMR Tag.

2 people found this review helpful

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From: westtextazzy

On Jun 3, 2009

OH MY GOODNESS! I loved this! I was a little concerned when I browned the burger, bacon, garlic, and onion because it didn't seem the bacon was going to be "done," but my fears vanished after finishing these in the oven. These are quite a bit like my mother's recipe except this peppers have the added plus of BACON and CHEESE! Like Paula Deen, I truly believe everything is better with bacon! I didn't have tomato sauce so subbed Spicy V8 and it came out great. Also, next time I might add 1-11/2 T dry mustard just for heat. Lynn, these are sooooooo good. Thanks for a real keeper--throwing out Mom's recipe now--shhhhhhh,,,, don't tell her! Pamela--made for ZWT5-Genies of Gourmet UPDATED: added the five stars--meant to the first time and somehow didn't. This recipe is way more than 5 stars!