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RECIPE OF THE WEEK #426

Stuffed Peppers

6 large green or red peppers
1/4 cup finely chopped onion
2 tablespoons butter
4 cups cooked rice
1/2 cup finely chopped parsley
Salt and pepper
1 pound bulk sausage or chopped sirloin (lean meat)
2 cups grated cheddar cheese
1/2 cup beef stock
tomato sauce (optional)

Preheat oven to moderate 350 degrees.

Hollow out the pepper and remove the seeds. Place peppers in a colander or sieve and lower into large pan of boiling water.

Leave them in the water for about 5 minutes. Drain. Sauté the onion in the butter until tender.

Add meat until cooked throughout, stirring to break up pieces. Combine the onion and meat with the rice, parsley, cheese and salt and pepper to taste.

Stir in the stock and fill pepper cases with the mixture. Place the filled peppers in a buttered baking dish add 1/4 cup water.

Bake for about 15 minutes, or until peppers are barely tender and filling is piping hot. Top with leftover grated cheddar.

Serve with tomato sauce if desired.

Makes 6 servings.