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Stuffed Bell Peppers

Reviewed: Oct. 16, 2010
This was yummy! I used cilantro instead of parsley, leftover spaghetti sauce instead of tomato sauce and threw in a can of diced italian seasoned tomatoes about three minutes before I took the stuffing off the stove. Also, try parboiling the peppers before stuffing: wash and seed, then put the pepper shells into a pot of water and turn on the stove. Let the water come to a boil then remove the peppers and let cool til you're ready with the stuffing. The texture is perfect!
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