Friday, August 28, 2015

Mom's Stuffed Peppers

3 large peppers (typically green, but can be any color)
1 cup rice
2 lbs. ground beef or turkey
29 oz. can Tuttorossa tomato sauce
At least 1, 15-oz. can of Contadina puree
1 lbs. spaghetti
1 clove garlic, minced
salt, black pepper, onion salt

Cut tops off pepper. Using spoon, clean out seeds and ridges.
Boil peppers for 5-10 minutes until softens.
Take out of water and cool on plate.
Bowl rice. When done, put in bowl with raw turkey meat.
To meat & rice, add garlic, salt, pepper, onion salt to taste.
Mix thoroughly.
Fill peppers with meat.
With remaining meat, make meatballs.
Place everything in large foil pan or glass casserole dish.
Pour in sauce and puree.
Cook @ 350 degrees for 1 to 1.5 hours.
Boil spaghetti; drain.
Serve meatballs and sauce over spaghetti.