10 bell peppers (suitable for stuffing)

STUFFING:

2 lb. ground beef chuck
3 eggs, beaten
1 cup grated Parmesan cheese
1 tbsp. garlic herb seasoning
1 cup Italian bread crumbs (Progresso or 4C)
1 1/2 cups quick-cooking rice (I use Minute)
1 (10 oz.) can Rotel diced tomatoes w/ chilies
1 (4 oz.) can sliced mushrooms, drained
1/2 cup chopped onion
1 tbsp. coarsely ground black pepper
salt, to taste

SAUCE:

3 (15 oz. ea.) cans tomato sauce
1 cup brown sugar
3 to 4 tbsp. spicy spaghetti seasoning (Tones)
1 tsp. Nature's Blend seasoning

Preheat oven to 350°F. Grease roasting pan, set aside.

Combine all stuffing ingredients and carefully stuff into bell peppers (with tops removed). Place each stuffed pepper into prepared pan. Mix sauce ingredients and pour over peppers in pan.

Cover with foil and bake at 350°F for 1 1/2 hours.

Makes about 10 peppers.

Variation: For a smokey flavor, lay 1/2 a strip of bacon over each pepper.

Submitted by: PG