Stuffed Peppers

• 5 Peppers (green, red or yellow)
• 2 lb. Ground chuck or lamb or pork
• 1 Medium Onion, chopped
• 1 Tbsp. Garlic, minced
• 1 Tsp. Basil
• 1 Tsp. Cilantro
• 2 Tsp. Parsley
• 4 C Shredded Mozzarella cheese
• 1 Boiling bag of instant rice, cooked
• 1 14.5 oz. can of chopped Italian Tomatoes
• 1 28 oz. jar of Pasta Sauce

1. Combine ground chuck, onion, garlic, rice, cilantro, basil parsley, tomatoes and two cups
2. of cheese in a large bowl and set aside. Do not cook mixture. Cut peppers in half,
3. removing seeds. Thinly cover the bottom of a 9x13 pan with some of the Three Cheese
4. Pasta Sauce and set aside. Stuff mixture into the peppers and place in pan. Top the
5. stuffed peppers with the remaining pasta sauce.
6. Place in a 350-degree oven for 90 minutes. Remove from oven and top peppers with
7. remaining shredded cheese and place back in the oven for approximately 15 minutes or
8. until cheese is melted and golden brown. Sprinkle with parsley and enjoy!

peppers, ground chuck, onion, garlic, basil, cilantro, parsley, mozzarella cheese, boiling, italian tomatoes, pasta sauce

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-50117782 (may not work)