Stuffed Green Peppers(And Stuffed Zucchini And Stuffed Cabbage Rolls)

• 2 lg. green peppers OR 4 medium zucchini OR 8 medium to large cabbage leaves
• 3/4 lb. sausage or ground beef
• 1/3 c. chopped onion
• 1 7-1/2 oz. can tomatoes, undrained and cut up OR 1 15-oz. can of tomato sauce for stuffed cabbage
• 1/3 c. long grain rice
• 1/2 c. water
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. dried basil OR 1/2 tsp. dried oregano
• 1/2 c. shredded American cheese, divided
• 1/2 tsp. sugar for stuffed cabbage

1. Halve the peppers lengthwise, removing stem ends, seeds and membranes.
2. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with salt and invert on paper towels to drain. In a skillet, cook the sausage or ground beef with the onion until the meat is brown and the onion is tender.
3. Drain the fat.
4. Stir in the undrained tomatoes, uncooked rice, worcestershire sauce, water, and salt and pepper.
5. Bring to a boil then reduce the heat, cover, and simmer for 15-18 minutes, or until the rice is tender. Stir in 1/4 c. cheese.
6. Fill the peppers with the meat mixture and place them in an 8 x 8 inch baking dish with any remaining meat mixture.
7. Bake at 375u0b0 about 15 minutes, or until heated through. Sprinkle with the remaining cheese.
8. Let stand a couple minutes before serving.

green peppers, sausage, onion, tomatoes, long grain rice, water, salt, pepper, worcestershire sauce, dried basil, american cheese, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71712 (may not work)