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             Cheese Stuffed Peppers

8 Bell Peppers of Any Color-Leaving them Whole
1 Pound of Fresh Mozzarella
1 Bunch Fresh Basil Leaves
Salt & Pepper
Fresh Grated Parmesan Cheese
2 Cups  Tomato Sauce

Preheat the oven to 375 degrees F. Make a 2-3 inch slit along one side of each of the peppers. Remove the seeds and membranes carefully through this slit. Slice the fresh mozzarella into 1/4 inch thick slices the same length as the peppers. Insert these slices into the peppers. Add a few basil leaves finely chopped on top of the cheese, and sprinkle with salt and pepper.

Oil a large baking pan lightly, and lay out the peppers across the bottom, slit side up. Spoon the sauce over top of the peppers and sprinkle well with parmesan cheese. Bake until bubbly and browned, about 1 hour. Serve hot or at room temperature, garnished with fresh basil leaves.

             Cheese Stuffed Peppers

Split green peppers into halves lengthwise; remove seed and stems.
Wash peppers; drop into a large pot of boiling salted water.
Turn off heat; let stand for 5 minutes. Drain and arrange peppers
in baking dish. Soften onion in 3 tablespoonfuls water for 5 minutes.
 Saute onion in butter for 5 minutes. Mix onion, ground beef, rice,
salt and 1 can tomato sauce.

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