Stuffed Peppers Jan Peterson
4 Medium Peppers 1 lb. ground beef
1/2 cup chopped onion 1/2 tsp. garlic powder
1 tsp. crushed mixed
Italian herbs Salt
& Pepper
Fresh tomatoes or 1 16 oz.
can 1 - 8 oz. can
tomato sauce
1/4 cup water 1/2 tsp. chili powder
1 cup instant rice 1 oz. mozzarella
cheese sliced
Cup tops off peppers;
remove seeds and membranes. Parboil 5
minutes, drain. Saute beef and onion in large skillet until lightly
browned. Add garlic powder, herbs,
salt, pepper, tomatoes, 1/2 can tomato sauce, water and rice. Stir well.
Bring to boil, reduce heat to low.
Cook covered 15 minutes. Place
peppers in 2 qt. casserole; stuff with meat mixture. Spoon remaining meat mixture around peppers, top with remaining
tomato sauce. Cover and cook 30
minutes in preheated oven. Uncover, top
with cheese and bake 20 minutes.