Ingredients:

• 4 large red or green peppers (best if you use the one with 4 lobes – or bumps – on the bottom as opposed to those with 3, so they stand nicer)
• 1 lb. “Meatloaf Mix” (a mixture of ground beef, pork, and lamb)
• 1 cup cooked rice
• 1/4 cup finely chopped onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 large can tomato sauce
• 1 large can condensed tomato soup
• 1/2 cup water

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, combine ground meat, cooked rice, onion, salt, and pepper.  Combine with your hands until evenly incorporated.

In another large mixing bowl, combine tomato sauce, tomato soup, and water.  Whisk until evenly incorporated.

Add 1 cup of sauce to meat mixture.  Combine well.

Cut tops from peppers and remove seeds.  Stand pepper “cups” in a deep roasting pan.  Stuff peppers with handfuls of meat packed and mounded.  Pour remaining sauce over all.

Cover and roast peppers for 1 – 1 1/2 hours until meat is cooked, sauce reduces, and peppers have softened.

Serve with mashed pototoes and ladle additional sauce over all.