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
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.
Note: With the help of the Penderlea Homestead Museum Board of Directors, Betty Klavins and Frances Love compiled Recipes and Remembrances to raise money to help support the museum. To order a copy of Recipes and Remembrances, contact Penderlea Homestead Museum at (910) 604-1616 or firstname.lastname@example.org.