I obtained this recipe from a 1978 Family circle magazine. Serves 6

6Medium-size Green peppers6
1 lbGround beef450 g
1 cupChopped onions250 mL
16 ozCan chopped tomatoes, undrained450 mL
1/2 cupLong grain rice125 mL
1 tspOregano5 mL
1/2 tspSalt2 mL
2 tbspFresh Parsley, minced25 mL
1/2 cupWater125 mL
8 ozMozzarella cheese, cubed or grated225 g
Spaghetti sauce

Preheat the oven to 350°F [180°C].

Cut a slice from top of each pepper; scoop out seeds and membrane. Parboil peppers in a small amount of boiling water for 5 minutes, invert to drain well. Stand in a greased shallow baking pan that just fits them.

Brown beef with onions, stirring often to break up beef. Spoon off all fat. Add undrained tomatoes uncooked rice, water, salt, oregano and parsley. Cover and simmer 15 minutes or until rice is tender. Add Mozzarella cheese; stir until blended. Spoon into pepper cups; top with spaghetti sauce. Cover pan with foil.

Bake for 20 minutes or until bubbly and hot.

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