photograph by Matt Hulsman

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.


To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or aowens@ec.rr.com.

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

×