Stuffed Bell Pepper With Biscuit Bonnet
|Biscuits||1 Can (10 oz) (10 Count)|
|Ground chuck||1 Pound|
|Green bell peppers||10 Large|
|Beef broth||2 Cup (32 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Finely chopped onion||2 Cup (32 tbs)|
|Long grain minute rice||2 Cup (32 tbs)|
|Day old bread slices||6|
Mix all ingredients in stuffing.
Brown off ground chuck; pre cook rice.
Break up bread and wet down with beef broth.
Mix well in large bowl.
Cut off stem ends of peppers and clean out insides.
Pack full of stuffing.
Place peppers in 10 x 12 inch casserole dish.
Stick 4 toothpicks in circle on top of peppers.
Open biscuits and place one over toothpicks to hold it in place.
Bake in 320° oven until peppers wilt and biscuits are brown.