5 large size green bell peppers (from the garden)
½ lb. ground beef
½ lb. ground pork
1 cup of rice cooked
14.5 oz. can stewed tomatoes
2 TBSP tomato paste
½ onion finely chopped
½ bell pepper finely chopped (from the garden)
1 celery stalk finely chopped
3 scallions finely chopped
2 garlic cloves (from the garden)
1 stem fresh sage (from the garden)
1 stem fresh thyme (from the garden)
1 stem fresh oregano (from the garden)
1 stem fresh rosemary (from the garden)
Pinch brown sugar
Red pepper flakes
Chicken Broth
Olive oil
S&P
Shredded Mixed Italian Cheese

Cook rice.

Lightly brown meat, then drain.

If bell peppers are thick walled, blanch first for 2 minutes after cutting the tops off.

On medium low heat sauté green bell, celery and onion.  Add the meat and mix.  Mix the remaining ingredients, salt and pepper and mix well.

Mix the tomatoes and paste and brown sugar on the side. Retain a half cup of tomato mix (left over tomato mix), Add everything but the cheese mix in a big pot.

Stuff the pepper.  Cover with the tomato mix. Place peppers in the frig overnight.

Add the chicken broth with left over tomato and pour on the bottom of the baking pan.

Bake 45 minutes at 400° covered in aluminum foil.  Add the cheese on top and bake another 15 minutes without the foil.

Serve

As of 9/10/22