Ingredients
6 large green peppers
1 lb. hamburger
2 Tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 (15 oz.) can tomato sauce
3/4 c. shredded Mozzarella
Method
Sources
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in salt, garlic salt, rice and 1 cup of the tomato sauce. Heat through. Stuff each pepper with hamburger mixture. Stand upright into ungreased 8 x 8 x 2-inch baking dish. Pour remaining sauce over peppers. Cook covered at 350° for 45 minutes. Uncover and cook 15 minutes. Sprinkle with cheese.