12 green peppers
1 1/2 lbs. ground beef
1 c. chopped onion
32 oz. Ragu spaghetti sauce

Clean and seed 12 green peppers. Boil 5 minutes. Drain. Brown 1 1/2 pounds ground beef with 1 cup chopped onion. Remove fat. Add 1/2 cup Ragu spaghetti sauce and 2 cups herb seasoned stuffing cubes. Stuff peppers.

Place 1/2 remaining sauce, 2/3 cup beef broth and 1/2 cup water in large saucepan. Stand 6 peppers in sauce. Repeat this in an oven-to- freezer casserole with other 6 peppers. Simmer 1, covered for 20 minutes.

Meanwhile cook 1/2 pound elbow macaroni. Drain and mix 1/2 into sauce around peppers in each dish. Heat 5 minutes. Cover and freeze 1 casserole. Reheat covered at 400 degrees for 1 1/2 hours.