4 to 8 large green peppers, capped and cored
2 (24 oz. ea.) jars creamy alfredo sauce, divided (whichever brand you prefer)
2 or 3 cups Minute rice
2 (16 oz. ea.) pkgs. fresh sliced mushrooms
4 or 5 lb. lean ground beef
1 medium onion, chopped
salt and pepper, to taste

In a large stock pot boil the peppers for approximately 5 to 10 minutes until they slightly change color. Drain.

Brown the ground beef with chopped onion and season with salt and pepper, to taste. Once browned, drain in strainer, set aside and prepare the Minute Rice according to package directions.

With a food processor chop the mushrooms (BRIEFLY, just a few pulses).

Preheat oven to 375°F.

In a large bowl add ground beef, rice, mushrooms and 1 1/2 jars of Alfredo sauce. Stir and mix well.

Using a serving spoon or similar, stuff the mixture into the peppers, pack kinda tightly, and on the last spoonful that's to be on top kinda loosely mound it. Place each stuffed pepper in baking dish.

Continue stuffing mixture into peppers until they are all stuffed.

Using the reserved Alfredo, pour atop of each pepper, covering the mixture. Bake at 375°F for 30 minutes.

Note: You may have more of the stuffing mixture left after your peppers are stuffed. Place in a sealable glass dish and refrigerate.

Variation: You can use the stuffing for jumbo pasta shells.

Submitted by: Charlie Hodges