Stuffed Peppers

  • 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.

Additional recipes from Recipes and Remembrances that appeared originally with this one:
English Pea Casserole
Penderlea Pasta Salad
Fudge Batter Pudding

To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or

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