Vegetables
Stuffed Peppers Serves 4 to 6 2 or 3 large peppers 1 small pepper 1 medium onion 2 cloves garlic 1 tablespoon butter 1 pound ground beef 1 quart jar spaghetti sauce 1 small can mushrooms, drained 1 cup cooked rice 2 teaspoons Worcestershire sauce ½ cup shredded cheese
Brown beef in skillet, then remove. Blanch large peppers in boiling salted water for 6 minutes.The water should not cover the peppers. Drain. Chop the small pepper with onions and garlic, then sautĂŠ in butter. Add garlic last. Add mushrooms and browned beef, then spaghetti sauce. Cook over low heat about 20 minutes. Mix in cooked rice. Simmer on the stove top for 20 minutes. Stuff par-boiled peppers with beef mixture and place in deep greased baking dish. Sprinkle with Worcestershire sauce and shredded cheese. Bake at 350 degrees for 30 - 40 minutes. Serve hot. Carmen Boatwright
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