Stuffed Peppers

With Minute Rice and Ragu tomato sauce.

From a box sold in East Moline, Illinois.

Stuffed Peppers

6 medium green, red, or yellow bell peppers
1 lb. ground beef
1/2 cup chopped onion
1/2 cup Traditional Ragu pasta sauce (tomato style)
1/2 cup water
1 (4 oz.) can sliced mushrooms, drained and chopped
1 cup Minute Rice, long grain white
1/2 cup grated Parmesan cheese

Preheat oven to 375 deg. F. Cut 1/2 inch off tops of bell peppers; remove seeds and membrane from inside.

In large skillet, cook ground beef and onion over medium-high heat until beef is cooked through; drain fat, if necessary. Add pasta sauce, water, and mushrooms. Bring to a boil; stir in rice. Cover, remove from heat.

Let stand 5 minutes. Stir in 1/4 cup Parmesan cheese. Spoon beef mixture into pepper shells. Place in 2-quart rectangular baking dish. Sprinkle peppers with remaining Parmesan cheese.

Cover with aluminum foil. Bake 45 to 55 minutes or until peppers are tender.

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