8 med. green peppers

1 lb. ground beef

1/2 c. chopped onion

1 1/2 c. whole kernel corn

1 (8 oz.) can tomato sauce

1 tsp. Worcestershire sauce

3/4 tsp. salt

2 c. shredded sharp cheese

 

Cut off tops of green peppers; remove seeds and membranes. Precook

pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside

with salt.  Brown meat and onion; Drain most of the fat, then add next

5 ingredients; simmer until hot about 5 minutes. Add cheese and stir

until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch

baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered

at 350 degrees for 40 minutes

easy stuffed peppers

 

1 box Stove Top, any flavor
1/2 pound good Italian sausage, casing removed
peppers-can use bell, long Italian, long hots

Brown sausage, no need to cook all the way through, just brown. Add the Stove Top ingredients to the sausage and cook according to the directions on the package. In the meantime, prepare peppers by removing caps and seeds, leaving whole. When the stuffing mixture is done, stuff into the peppers. Place in roasting pan for oven cooking or into large pot for cooking on the stove. Using a good (homemade) marinara sauce, pour over the peppers. They shouldn't be covered in sauce, only sitting in a generous pool of it, about 1-2 inches, depending on the pepper you are using. (If you are using bell, it should come about halfway up the side of the pepper.) If using oven, place in 350° oven until peppers are done. If doing on stovetop, simmer until peppers are done. If doing on top of the stove, you may have to check the liquid level.