*Stuffed Peppers - Autumn

3 large bell peppers

1 lb ground chuck

2 c. cooked white rice

2 (8 oz) cans tomato sauce

1 tsp paprika

1 tsp onion powder

½ tsp garlic powder

¼ tsp lemon pepper

¼ tsp celery seed

¼ tsp salt

⅛ tsp cayenne pepper

Fresh ground black pepper [to taste]

Cook ground chuck and drain off the grease. Parboil the bell peppers.  Make sure not to boil them tool long because they will become flimsy and difficult to stuff later.  

While the peppers are boiling, mix the beef, rice, seasoning and one can of tomato sauce in a medium bowl. Use mixture to stuff peppers. Pour remaining can of sauce over peppers.  

Bake at 350 degrees for about 30-35 minutes.