Stuffed Peppers Judy's Foodies Style!

Stuffed Peppers are a favorite at our house but we like them made differently, no problem really it isn't! Use 2 casserole dishes & bake them in different liquids & EVERYBODY is HAPPY! Follow the recipe below for the stuffing for the peppers just omit one ingredient for the tomato based pepper OR leave it in because cheese is ALWAYS a GOODY! Anyway just see the recipe you will get the idea!

For the beef based peppers:
1 & 1/2 LBS Ground beef LEAN
1 onion
1 cup cooked white rice
1 TBS Parsley Flakes
1 & 1/2 Cups Shredded Mozzarella Cheese
5 Medium Sized raw Green Peppers slice off the tops & hollow out the seeds. Save the top cut out the stem so you have a circle.
Mix all the ingredients except the broth & the peppers together, place pepper bottoms in a deep casserole dish. Stuff with the beef mixture. Pour broth into the bottom. Cover with the green pepper tops. Cover casserole dish with foil. Bake at 375 degrees for 1 hour & 35 minutes. Serve ! This makes 5 regular size peppers or 3 HUGE peppers. Picture shows recipe using the huge peppers!

For The Tomato Based Peppers:
1 & 1/2 LBS Ground Turkey or Beef LEAN
Same as above except instead of broth use 1 large can chopped tomatoes including broth. Pour tomatoes & juice over the peppers cover & bake like above! 

As you can see these are HUGE FILLED to the BRIM with GOOD STUFF!