Stuffed Peppers

1. 1

   Cut around tops of peppers; remove core and seeds.

2. 2

   Wash and drain.

3. 3

   Place in large saucepan with salt.

4. 4

   Cook on high for 15 minutes; drain and let cool.

5. 5

   Combine all other ingredients, except 1 can tomato paste.

6. 6

   Stuff mixture into cooled peppers. Place in a large saucepan.

7. 7

   Add tomato paste; fill 3/4 up with water.

8. 8

   (Any remaining mixture can be formed into meatballs and placed on top of peppers.) Cook on medium for 45 minutes, or until peppers are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.