From Spindletop Cooks Cook Book: Spindletop Stuffed Bell Peppers

Posted February 15, 2021

Spindletop Stuffed Bell Peppers

6 medium bell peppers
1 pound ground beef
½ cup cooked rice
1 ½ small boxes raisins
1 cup seasoned breadcrumbs
¼ cup chopped onion
1/3 cup chopped pecans
1 can stewed tomatoes
To taste: oregano, thyme, salt and pepper

Brown meat and onions in saucepan; add tomatoes (chopped), rice, breadcrumbs, pecans and raisins. Season with oregano, thyme, salt and pepper. Slice top off of peppers and de-seed. Boil/blanch peppers for a short time. Stand peppers in a baking dish and fill with meat mixture. Bake at 350° in oven for 30 minutes. Serves 6.