EASY STUFFED PEPPERS


1 1/4- 1 1/2 lbs. ground beef
2 cans Spanish rice
1 28.5 oz. can spaghetti sauce
4-5 whole green peppers
Parmesan cheese, optional


Preheat oven to 350 degrees.

Cut peppers in half from top to bottom, and remove the membranes and seeds. Set aside.

In a large bowl, combine the ground beef and 1 can of the Spanish rice. Mix thoroughly. Add about half the second can, mixing so everything sticks together, but is not overly wet. Add more as needed to achieve this consistency.

Distribute the meat mixture evenly in the pepper halves. Place in a 9x13x2 inch pan, and spread the spaghetti sauce evenly over top of the peppers. Cover, and bake for 1-1/2 hours. Remove cover, and sprinkle with Parmesan cheese, if desired. Let stand for 5 minutes, and serve immediately.

GARLIC MASHED POTATOES

4 - 5 large russet potatoes, peeled and cubed baking potatoes
3-4 cloves garlic, peeled
1/2 cup milk
1/4 cup Parmesan cheese, grated
1 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

In a large pot of boiling salted water, cook potatoes and garlic cloves until potatoes are tender when pierced with a fork. (About 20 minutes.) Drain potatoes. Place drained potatoes and garlic in a large bowl. Add remaining ingredients; beat with a mixer until smooth.