The filling for these stuffed peppers is loaded with meat, mushrooms and herbs. I like to serve them with cooked pasta or rice.—Catherine Faubert, Embrun, Ontario
1 teaspoon each dried basil, oregano, thyme, Italian seasoning and parsley flakes
1/2 teaspoon pepper
2/3 cup tomato sauce
Directions
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water; invert on paper towels.
In a bowl, combine meat, oats, onion, mushrooms, egg, salsa and seasonings. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Spoon tomato sauce over peppers. Bake, uncovered, at 350° for 1 hour or until heated through.
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