Recipes - Mary's Stuffed Green Peppers

RECIPES
PASTA

Mary's Stuffed Green Peppers

4	medium	onions, chopped (abt 3 cups cooked)
.	.	olive oil
5	medium	tomatoes, chopped (abt 3 cups)
5	oz	shredded parmesan cheese (abt 1 1/4 cups)
1 1/2	oz	fresh basil, chopped (abt 1 1/2 cups)
3	bags	rice (makes 6 cups cooked)
.	.	salt
.	.	pepper
9-10	medium-large	green peppers, halved

Halve green peppers and line them up in ungreased baking dishes.

Preheat oven to 350 degrees.

Cook chopped onions in olive oil until translucent and sweet. I cook them about 30 minutes. Drain onions if much oil still in pan. Put onions in large mixing bowl.

Chop tomatoes and basil and add them to onion mix.

Add most of the parmesan cheese to the mixture. Salt and pepper to taste.

Cook boiling bags of rice for 10 minutes. Add rice to mixture.

Spoon mixture into green peppers. Top each with remaining parmesan cheese.

Bake in oven for 20-30 minutes at 350 degrees. When you take it out depends on how al dente you want the peppers to be. If they're not quite done, they can be refrigerated and reheated without losing quality.