Stuffed Peppers
Recipe By: Charles Brooks
Ingredients:
10-12 Banana peppers decapped and seeded
1-2 lbs ground meat
1 cup rice uncooked
salt to taste
1-2 tsp pepper
1/2 tsp cummin
red pepper seeds
1 jar spaghetti sauce
Directions:
Decap and slice the peppers down one side. Remove the seeds, and discard. Mix the ground meat, rice, and whatever seasonings that you desire together in a bowl (you don't have to use the ones I used, go with flavors you enjoy). Stuff the peppers with the meat mixture and place in a casserole dish. Preheat oven to 375-400 F. Pour half of the jar of sauce over the peppers, mix water with the other half and finish filling the casserole dish until the sauce covers the sides of the peppers. Bake for about an hour or until the meat is thoroughly cooked. You can dust the top of the peppers with parmesan cheese for the last 15 minutes if you so desire.
Decap and slice the peppers down one side. Remove the seeds, and discard. Mix the ground meat, rice, and whatever seasonings that you desire together in a bowl (you don't have to use the ones I used, go with flavors you enjoy). Stuff the peppers with the meat mixture and place in a casserole dish. Preheat oven to 375-400 F. Pour half of the jar of sauce over the peppers, mix water with the other half and finish filling the casserole dish until the sauce covers the sides of the peppers. Bake for about an hour or until the meat is thoroughly cooked. You can dust the top of the peppers with parmesan cheese for the last 15 minutes if you so desire.
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