Heat oven to 400 degrees
Need:
2 Cups Minute Rice
4 Green Peppers
3 cans of diced tomatoes
1 BIG can tomato sauce
1 1/2 pounds ground pork
one medium onion finely chopped
5 oz FRESH Romano parmesan cheese
shredded mozzarella cheese
Big Pkg Fresh stuffing Mushrooms
minced Garlic
2 9 X 9 Casserole dishes
basil and parsley
Pam Spry
Rice:
Boil 2 cups of water add 2 cups of minute rice stir in shut off heat and cover. Let sit.
Green Peppers:
Wash 4 Green Peppers cutt of top approx 1/4 inch
remove seeds from inside peppers.
Cut the green pepper from the top you cut off (throw out stem) and add to ground pork .
Set Green Peppers aside to stuff later.
In a sauce pan simmer
3 cans of diced tomatoes
1 BIG can tomatoe sacuce
2 TBS minced Garlic
basil and parsley (3 -4 shakes each)
salt and pepper
Brown in a Big Fry Pan:
1 1/2 pounds ground pork
one medium onion finely chopped
the few green peppers from the tops
2 TB minced Garlic
Salt and Pepper.
once brown, add
approx 1 cup of tomato mixture with the pork
Add 3/4 of the rice in with prok mixture
and the rest put in with the sacue.
ADD 1/2 of container of the 5 oz FRESH Romano parmesan cheese
one big handful of mozerella cheese
stir shut off heat.
Wash Fresh stuffing Mushrooms
pull off stem. Cut Stem into small peices and
add to pork mixture.
Spray Pam on bottom of 2 9 X 9 Casserole dishes
Add tomatoe mixture to cover bottom of each casserole dish.
Start to stuff the green peppers 1/2 way add
a little mozerella cheese and romana parmesan
finish stuffing add a little sauce top with .
Stuff the mushrooms with pork / rice mixture.
Add romano parmesan cheese on top
Pour the rest of the tomato mixture over
both dishes until gone.
Bake for 45 minutes or green pepper at desired texture.
