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Dad's Stuffed Peppers

Yield: 4 Servings

Ingredients and directions for this recipe

4 Red or green bell peppers
1 md Onion; chopped
2 lb Mozzarella cheese; shredded
3/4 c Rice; raw
2 pk Herb ox bouillon
1/4 c Ketchup
1/2 c Grated Parmesan cheese
2 c Water
6 1/2 lb Chop meat
2 tb Butter or margarine
Pepper; to taste

Cut off tops of peppers, clean out seeds and ribs. Par boil until slightly
cooked, but still firm. Rinse with cold water to stop cooking. The peppers
can either be left whole to stuff or cut in half. The tops can be diced to
use later or for garnish.

Melt butter and saut?onions (and pepper tops) until translucent. Add chop
meat and brown.

Add pepper to taste, ketchup, water. Bring to a boil. Add bouillon, rice
and let simmer about 10 minutes.

Add Parmesan cheese. Cover and simmer until liquid is absorbed by rice. If
rice is still hard, add more water, & more ketchup if necessary.

When mixture fully cooked, take off heat and add 2/3 of the shredded
mozzarella. (reserving the rest for topping). Stuff peppers with mixture,
top with remaining cheese and bake 350 deg for 15-20 min.

NOTES : Notes: This can be made a few days a head of time either
refrigerated or frozen. To bake, cover with aluminum foil and bake for
approximately 30 min, then uncovered for about 10 min. longer. THIS RECIPE
IS GOOD FOR 4-6 PEPPERS. SOMETIMES IT MAY ACTUALLY STRETCH TO 8. LEFTOVER
STUFFING CAN BE USED IN OTHER VEGETABLES OR AS A TACO STUFFING.

See also:
Previous recipe Dad's Special
Next recipe Dad's Wacky Cake - Country Living

Or try one of these recipes:
Jalapeno Pasta
Spinach Rissotto