4 large green peppers
2 cups rice, cooked
1 (14-ounce) can whole tomatoes
½ large onion, chopped
1 pound ground beef
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 (14.5-ounce) can tomato sauce
Water
Parmesan cheese to top
Cut tops off peppers; clean inside. In a large bowl, mix rice, tomatoes, onion, beef, and seasonings until thick like a meat loaf. Stuff peppers with mixture. Place peppers in large pot, leaving no space for peppers to turn over. Add tomato sauce and water to cover top of peppers. Bring to a boil. Cook at low heat with lid on 30 to 45 minutes. Top with grated Parmesan cheese before serving.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
