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Nanny’S Famous Stuffed Peppers

This original recipe has an Aunt Bern twist to it! Serve with a salad and/or crusty bread and a lovely glass of Merlot!

Serves 6people
sweet peppers (nanny used green, uncle jay doesn’t like them so i use red or yellow
lb meatloaf mix (beef, veal, and pork
box rice a roni spanish rice
tbsp of butter
cups of water
1-14 1/2
cans of fire roasted diced tomatoes
– 12 ounce can tomato sauce
parmesan cheese (about a 1/2 cup…or more
Preheat oven to 350*. Top, core and seed peppers. Make a thin slice on bottom of peppers to help them stand up straight (try not to make a hole in the bottom, but if you do it’s no big deal), or you can slice them in half lengthwise. Steam for 5 minutes and then place them on a rack on a rimmed cookie sheet (with paper towels under the rack for easy clean up) to cool.
In a large sauce pan or Dutch oven, brown the meatloaf mix. Cook over medium heat, breaking up the meat and mixing it until it is well browned and no longer pink. About 10 minutes. Drain the meat in a colander in the sink.
In the same pan, make the Spanish rice according to the package directions with butter, water and diced tomatoes. Add the browned meatloaf mix and about a ¼ cup of parmesan cheese.
Coat a 9x13 cooking dish with tomato sauce. Place peppers in the dish and fill with the rice and meat mixture. Top each pepper with a dollop of the tomato sauce and sprinkle on parmesan cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and cook for an additional 10 minutes.

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