STUFFED BEEFARONI PEPPERS

INGREDIENTS

4 LARGE GREEN PEPPERS

1/3 CUP CHOPPED ONION

1 GARLIC CLOVE, MINCED

2 TABLESPOONS MELTED BUTTER

2 15 OUNCE CANS BEEFARONI

8 OUNCE CAN WHOLE PEELED TOMATOES, DRAINED

1 TEASPOON OREGANO

1/3 CUP GREEN PEPPER

4 SLICES MOZZARELLA CHEESE

DIRECTIONS

Remove tops, membranes and seeds from peppers. Cut up pepper tops to get the 1/3 cup green pepper.

Cook green peppers in boiling water for 5 minutes.Drain and set aside.

Saute onion, pepper, and garlic in butter. Add Beefaroni, tomatoes and oregano and simmer for 10 minutes, stirring occasionally.

Place peppers in baking dish and stuff peppers with Beefaroni mix and top with cheese strips.

Bake at 400 degrees for 15 minutes. Serves 4.