Page 116 - 2019TOHCookbook

LEE | BRAINTREE, MA | SERVES 6
Enjoy!! This is a perfect fall meal. Serve alongside cornbread for a little decadence!
INGREDIENTS
6 peppers of similar size and shape, tops cut off and seeds removed 1 cup uncooked rice of choice
1⁄2 lb. of chopped carrots
1⁄2 onion, finely chopped
3 celery stalks, chopped
1 tbsp. butter
1 16 oz. jar of seasoned tomato sauce 1⁄2 lb. cooked ground beef
1 cup shredded Parmesan cheese Ground black pepper
INSTRUCTIONS
1. Cook rice according to package instructions plus add an extra 1⁄2 cup of water, carrots, onion, celery and butter to pot. Simmer until water is absorbed and veggies are tender, about 40 minutes.
2. Next, add tomato sauce and cheese to rice mixture; blend.
3. Layer sauce on the bottom of baking dish (preferably one with cover). Place peppers into pan and spoon rice mixture evenly into peppers. Sprinkle with Parmesan cheese and pepper.
4. Bake in covered casserole pan at 350˚ F for 1 hour.
106
VEGETARIAN (OR NOT) STUFFED PEPPERS