Stuffed Peppers

• Filling:
• 3/4-1 lbs. ground beef
• 1 cup 5-minute brown rice, (dry)
• 1/2 cup diced tomatoes
• 1 can spinach(drained)
• 1/2 cup plain bread crumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup diced onions
• 2-3 tablespoons butter
• 2-3 tablespoons minced garlic
• 1 egg
• 1 cup salsa
• Spices to taste: parsley, salt, pepper, italian seasoning, paprika
• Peppers:
• 4-5 fresh green peppers
• 2-3 tablespoons olive oil (flavored)
• Topping:
• slices of mozzerella cheese
• Pasta sauce

1. Cook rice as directed on box, and let cool. Cook the ground beef just until light brown, remove from pan and let cool. Leave a small amount of beef juices in the pan and saute with the butter, garlic and onions. Let cool.
2. In a large bowl, mix all ingredients for filling together. Blend well and season to taste. Cover and refridgerate (best left over night).
3. Pre-heat oven to 350 degrees (f). Cut peppers legnthwise, stems remaining. Cut out viens and seeds. Pierce with a fork once or twice. Rub the outside of peppers with oil.
4. Stuff the peppers using all of the filling. Molding the filling with the cup of your hand. Place in a glass baking dish.
5. Bake peppers for 45 mins.
6. Remove peppers from the oven, top each pepper with a small amount of pasta sauce and a slice of mozzeralla cheese. Bake another 10 - 15 minutes or until cheese is browned.

filling, ground beef, tomatoes, bread crumbs, parmesan cheese, onions, butter, garlic, egg, salsa, parsley, peppers, green peppers, olive oil, topping, mozzerella cheese, pasta sauce

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-50024539 (may not work)