1. Cut the tops off of the peppers; remove the seeds and membranes. 2. Parboil 5 minutes; drain. 3. Saute the beef, onion and garlic in a large skillet until lightly browned; add a little oil if the beef is very lean. 4. Add the Italian seasoning, salt, pepper, stewed tomatoes, 1/2 can tomato sauce, water and rice; stir well. 5. Bring to a boil; reduce the heat to low. 6. Cook, covered, for 15 minutes. 7. Place the peppers in a 2-quart casserole; stuff with the meat mixture. 8. Spoon any remaining meat mixture around the peppers; top with the remaining 1/2 can tomato sauce. 9. Cover; bake 30 minutes in a preheated 350 degree F oven. 10. Uncover; top with shredded mozzarella. 11. Cook for 10 minutes to melt the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
