Stuffed Peppers Recipe

Preparation

Cook rice and Preheat oven to 375 degrees F.

Wash peppers, spikes and stems and seeds. If you can be halved and twice the amount of stuffed peppers with two halves to use (just be sure to make stuffing) larger peppers. * Note: The peppers parts not used, but still edible, can be cut or diced and used for other recipes, or added to the filling.

Boil pot of water for a few minutes and place the peppers in the oven. Out of the water, dry and cool to remove. Prepare the filling by mixing rice, meat, parsley, cheese and basil in a medium bowl. Put some ketchup on a small baking dish, so that the soil is slightly exaggerated. Sprinkle each cup salt pepper, then fill with the mixture and in a casserole dish.

Top plain paper with the remaining sauce and peppers cover. Bake for about 45 minutes to an hour, or until the meat is tender and peppers are tender.