Page 109 - Recipe Book

4. Cut away a very thin slice of pepper from the bottoms so the peppers
can stand upright.
5. Poke about 4 tiny holes in the bottoms to let juices drain out.
6. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish.
7. Add onion, beef broth, and a teaspoon of Premadonna Soul
seasoning; spread out mixture evenly over the bottom. Set prepared
bell peppers upright in the dish.
8. Combine ground beef, cooked rice, Parmesan cheese, 2 tablespoons
tomato sauce, Premadonna Garlic Pepper, Premadonna Greek
seasoning, and Premadonna Adobo seasoning in a large mixing bowl.
9. Lightly stuff peppers with meat mixture. Spread 1 tablespoon
remaining tomato sauce on top of each portion of stuffing; place
reserved tops onto peppers. Lay a piece of parchment papers on top of
peppers and cover dish tightly with foil. Lay dish on a baking sheet.
10. Bake in preheated oven for 1 hour. Peppers should be starting to
soften.
11. Remove foil and parchment paper. Continue to bake for 20-30 more
minutes. Meat filling should be cooked through and the peppers are
tender.
12. Sprinkle each pepper with Premadonna Italian seasoning and drizzle
with a spoonful of pan juices.

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