Susie's Stuffies Recipe

Ingredients <br>- 1 cup uncooked white rice <br>- 3 tablespoons olive oil <br>- 1/2 cup chopped onion <br>- 2 cloves garlic, chopped <br>- 1/2 cup chopped celery <br>- salt and pepper to taste <br>- 2 teaspoons chopped fresh parsley <br>- 2 teaspoons dried basil <br>- 2 teaspoons dried oregano <br>- 2 teaspoons dried tarragon <br>- 1 cup chopped tomatoes <br>- 1 cup shredded provolone cheese <br>- 1/4 cup grated Parmesan cheese <br>- 4 green bell peppers <br>- 1 (10 ounce) can tomato sauce <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. <br>step 3: Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl. <br>step 4: In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture. <br>step 5: Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top. <br>step 6: Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly. <br>

Ingredients
- 1 cup uncooked white rice
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 cup chopped celery
- salt and pepper to taste
- 2 teaspoons chopped fresh parsley
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried tarragon
- 1 cup chopped tomatoes
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 4 green bell peppers
- 1 (10 ounce) can tomato sauce

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
step 3: Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
step 4: In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
step 5: Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
step 6: Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

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