Monday, July 24, 2006

Stuffed Bell Peppers

6 small bell peppers
1 batch Meat Sauce Mix
1 c cooked rice (brown or white)
1 8-oz. can tomato sauce
1 c shredded Mozarella cheese

Preheat oven to 375˚. Remove the tops from the bell peppers, and then scrape out the seeds and mebranes. A teaspoon is good for this. Bring a large pot of water to a boil, then cook the peppers for 6 minutes. Drain and place in a baking dish. In a medium bowl, combine the Meat Sauce Mix and rice. Spoon into peppers. Pour tomato sauce evenly over tops of stuffed peppers. Cover pan with foil and bake 30 minutes. Remove foil, and divide cheese among peppers. Return to oven and cook another 5 minutes.

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