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Baked Stuffed Peppers
March 23, 2013

This is the way I always make my stuffed peppers, except I don't cook the rice. I just add the raw rice and 1/2 tsp. salt to the cooked beef mixture along with the remaining ingredients. I omit the water and cheese out of preference. I then cover the dish with aluminum foil and bake for an hour. ***Tonight, I subbed Johnsonville Mild Italian Sausage for the beef and a can of Italian tomatoes for the regular. I added 1/2 tsp. Italian Seasoning and 1/4 tsp. salt. Again, I omitted the water and cheese. I filled the peppers, covered the dish with aluminum foil, and baked for an hour. A very delicious variation on stuffed peppers!

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