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Stubb's Bar-B-Q Bells
• 2 cups cooked rice
• 6 medium size bell peppers
• 2 cloves crushed fresh garlic
• 2 stalks chopped celery
• 2 lbs. ground beef
• 1 bottle Stubb's BBQ Sauce
• Salt
• Pepper

Preheat oven: 350 degrees

Cut tops off bell peppers, set aside. Clean inside of peppers, discard. Blanch the peppers by submerging them in a wire basket into a pan of boiling water for about 7 minutes. Drain and set aside.

Chop the tops of the peppers. Blanch with chopped celery. Set aside.

Lightly brown the meat in a large skillet. Add cooked rice and blanched vegetables. Add crushed garlic. Salt and pepper to taste. Stuff peppers loosely with mixture, about 3 oz. in each.

Place on cookie sheet. Top each with 2 Tbls. of Stubb's BBQ Sauce. Cook for 30-45 minutes. Serve warm.

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