Stuffed Peppers
- 10 bell peppers, cored and seeded, wash and let drain
- 1 lb ground meat (I use ground round)
- 1 cup uncle ben's converted original long grain rice (not fast cooking)
- 1 (28 ounce) can plum tomatoes, diced and save reserved liquid
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 12 teaspoon sugar
- 14 cup grated romano cheese
- 1 cup fine shredded mozzarella cheese
- 1 12-2 cups bread cubes
- 6 ounces tomato paste
- 3 (8 ounce) cans tomato sauce
- olive oil
- Saute Peppers.
- Add about 1 or 2 tbsp.
- 's olive oil to skillet big enough to hold number of peppers you are making.
- Over medium heat, saute each side of peppers until all sides are blistered.
- (Peppers should be soft, not burnt).
- Make tomato sauce.
- Pour small amount of olive oil in sauce pan and heat.
- (About a tsp.)
- Add tomato paste,.
- heat and stir for a few minutes over low heat.
- Add liquid from diced roma tomatoes.
- Add 1/2 teaspoons sugar and salt to taste.
- Stir and simmer on low heat.
- Add diced roma tomatoes to a large mixing bowl.
- Cook rice according to directions on box.
- Add to mixing bowl.
- Make stuffing.
- Saute ground meat until no longer pink.
- Pour off excess liquid.
- Add to mixing bowl.
- Add romano cheese, mozzarella cheese, parsely, basil, and bread cubes.
- Mix to combine.
- If mixture is dry, add some of the tomato sauce to moisten.
- Fill peppers with meat mixture, and place in lasagna pan or pan large enough to hold peppers securely.
- (I use two bread pans, as I only make 6, and they hold perfect) Pour tomato sauce over and around peppers.
- Bake at 325 degrees, for about 45 minutes to an hour.
- **NOTE** (Peppers can be frozen before baking.
- Place in containers, and pour sauce around tomatoes, and over peppers).
- Enjoy.
bell peppers, ground meat, uncle bens, tomatoes, basil, parsley, sugar, romano cheese, mozzarella cheese, bread cubes, tomato paste, tomato sauce, olive oil
Taken from www.food.com/recipe/stuffed-peppers-395985 (may not work)