Stuffed Peppers Recipe
by Helen Dull
- 2 lg. green peppers
- Salt
- Pepper
- Parsley
- 1 8 oz. can tomatoes (undrained) and chopped
- 1-1/2 cups cooked reg. rice
- 1/2 cup (2 oz.) shredded sharp cheddar cheese
- 2 t. Worcestershire sauce
- 1/2 lb. mild bulk sausage
- 1 small onion, chopped
- Core peppers.
- Parboil peppers in salted water 5 minutes; drain.
- Season cavity of each pepper with salt.
- Brown sausage in skillet; add onion. Cook until tender.
- Pour off drippings.
- Add tomatoes, rice, cheese and Worcestershire sauce.
- Season to taste with salt and pepper.
- Simmer 5 minutes. Stuff peppers with sausage mixture.
- Place in 1 qt. Casserole.
- Bake at 350 for 30 minutes.
- Garnish with parsley.