Serves 6
6 large red, yellow or green peppers
2 tbsp (30 ml) olive oil
1 onion, finely chopped
1/2 lb (250 g) mushrooms, finely chopped
1/4 cup (50 ml) finely chopped fresh parsley
1 lb (500 g) lean ground veal, pork or beef
1 cup (250 ml) cooked rice
1/3 cup(75 ml) grated Parmesan or Romano cheese
1/4 cup (50 ml) breadcrumb
1 egg
1 jar (700 ml) Tomato Pasta Sauce
Salt and freshly ground pepper
Cut tops off peppers and set aside. Remove the seed and membrane of each pepper. In saucepan, heat oil; cook onion, mushrooms and parsley until tender. Remove from heat. Combine cooked onion mixture with veal, rice, cheese, breadcrumb, egg and 1/4 cup(50 ml) pasta sauce. Season with salt and pepper. Spread remaining pasta sauce in 14 cup (3.5 litre) baking dish. Fill peppers with veal mixture and replace tops. Place peppers in prepared baking dish. Bake, covered, in preheated 350°F(180°C) oven for 60 minutes or until peppers are tender and meat has cooked through.
Serve peppers topped with sauce.