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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 2 tsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1â�„2 lb. lean ground beef
  • 1â�„2 lb. mild Italian sausage
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 TBS dried Italian herbs
  • 11â�„2 cups prepared tomato sauce, divided
  • 2 oz. capacolla or prosciutto, roughly chopped
  • 2 oz. hard salami, roughly chopped
  • 1â�„3 cup roughly chopped parsley
  • 3â�„4 cup shredded Parmesan cheese
  • 2 cups cooked rice
  • 6 medium red peppers
Preheat oven to 375 degrees. Sauté onion in two tsp. olive oil over medium heat. When onion becomes transparent, add garlic and sauté for another minute; add ground meats. Continue to sauté until meat loses red color. Drain any excess grease from pan. Add salt, pepper and Italian herbs and stir until blended. Add half the tomato sauce, capacolla, salami and chopped parsley. Stir in Parmesan cheese and cooked rice.
Cut tops away from each pepper and remove seeds. Fill each pepper with meat mixture. Choose a casserole dish that will hold stuffed peppers snugly. Cover bottom of dish with remaining sauce and stand peppers in casserole. Cover with foil and bake for one hour, or until peppers become tender. Serve, spooning a little sauce over each pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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