STUFFED ONIONS & GREEN PEPPERS

Directions

1. Preheat oven to 350 degrees. Cut the tops/bottoms off the bell peppers and clean out the seeds and membrane. **I save the green pepper tops/bottoms and dice up as much of it as I can and add that to my meat mixture.** Clean and peel your onions, core them out to where you have only 2 possibly 3 layers of onions. **I also use the onion parts that I have cored, and dice them into my meat mixture.** With the onions as well you will not have any bottoms – they will be hollow. I place these in a deep roaster. In a large mixing bowl, combine ground beef, rice, diced onion, green pepper and seasonings, mix well. You can pour some of the tomato sauce into the meat mixture, this tends to make the meat juicy or you can leave it as is for a bit of a drier mixture. (I’ve done it both ways and to us both are good). Stuff the peppers and onions – if you have any mixture left over I make them into tennis ball size meatballs and place in the roaster, I also find I have pieces of onions and green pepper left over I add them to the roaster as well. Pour the remaining tomato sauce and diced tomatoes over the peppers and onions. Cover and bake for 45 minutes. Stir the sauce around and add cabbage. Then bake for 15 - 30 more minutes. Make sure your meat mixture is done. Then sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is melted, approximately 5 to 10 minutes.