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Spaghetti with Stuffed Peppers



  • 6 medium green bell peppers
  • 1 egg
  • 1/2 cup milk
  • 2/3 cup soft bread crumbs
  • 1/2 cup chopped onion, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon sage
  • 2 pounds ground beef
  • 4 (8 ounce) cans tomato sauce or more
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon basil leaves
  • 2 teaspoons vegetable oil
  • 3/4 pound spaghetti, cooked
  • Salt and cracked black pepper
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  1. Place peppers in boiling salted water and simmer for 5 minutes. Drain well and allow to cool slightly.
  2. Beat egg lightly; add milk, bread crumbs, 1/4 cup of the onion, salt, pepper, celery salt and sage and mix well.
  3. Add ground beef and mix gently.
  4. Stuff peppers with meat mixture. Arrange peppers stuffed side up in a 2-quart casserole.
  5. Combine tomato sauce with remaining 1/4 cup chopped onion, garlic salt, oregano and basil. Pour around peppers in casserole.
  6. Bake at 375 degrees F for 45 minutes to 1 hour.
  7. Sprinkle vegetable oil over hot, cooked spaghetti and season to taste with salt and cracked black pepper. Toss gently.
  8. Arrange spaghetti on a large serving platter. Top with baked peppers and spoon sauce over spaghetti.

Serves 6.


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