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BELL PEPPER CASSEROLE 
1 lb. lean ground beef
2 tsp. salad or vegetable oil
2 green and 1 red pepper, finely chopped
2 med. onions, finely chopped
2 tsp. chopped green onions
2 cloves garlic, minced or pressed
1 c. fresh bread crumbs
1 egg, slightly beaten
2 tbsp. minced parsley
1/2 tsp. dried thyme leaves
1/2 tsp. each ground cloves and allspice
1 to 2 dashes hot pepper sauce
1 tsp. salt
1/4 to 1/2 tsp. ground black pepper
2 tbsp. grated Parmesan or other cheese

1. Brown meat in oil in heavy Dutch oven or pot. Cook until pinkness is gone. Remove meat and set aside.

2. Add peppers and onions. Saute 5 minutes over low heat or until vegetables are soft. Return meat to pot along with garlic.

3. Stir in bread crumbs, egg, parsley and seasonings, blending well. Turn into buttered shallow 2 quart casserole or baking dish. Sprinkle with Parmesan cheese.

4. Bake at 375 degrees for 20 minutes or until crumbs are lightly browned. Good served with fresh vegetable sticks or green salad, hot crusty rolls and butter.

TIP: Casserole can be prepared ahead through step 3. Cover and refrigerate. Add 10-15 minutes extra baking time. May be doubled using 4 quart baking dish or halved using 1 quart baking dish.

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