3 bell peppers
2 pounds chopped beef
1/2 cup plain bread crumbs
1 tablespoon dried minced onion flakes
1 teaspoon parsley flakes
1/2 teaspoon dried oregano
2 tablespoons grated Romano cheese
1 teaspoon worcestershire sauce
1 teaspoon table salt
1/2 teaspoon black pepper
2 cups good quality tomato sauce
rice, linguine or mashed potatoes
"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."
Halve the peppers horizontally [see above photo], remove ribs and seeds and wash in cool water. In a cup or very small bowl, reconstitute onion flakes with 2 tablespoons hot water. In a large bowl combine the meat, eggs, bread crumbs,parsley, oregano, worcestershire sauce, onion, salt, pepper and cheese. Mix well by hand until just combined. Divide the mixture into 6 equal parts and mound into pepper halves. Place the stuffed peppers into a baking pan and pour the tomato sauce over them. Cover with foil and bake for 1 hour at 425* or until peppers are soft.
Be sure to use the pepper-flavored sauce over pasta or rice to accompany the peppers.
I recommend a Lambrusco or Sangria to to with this meal.