Stuffed Peppers
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  • 4 med peppers, cleaned, seeds & stem removed, cut in half
  • 1/2 cup quick cooking rice
  • 2 tbl. grated parmesan cheese
  • 1lb ground beef, pork and veal
  • 1 egg
  • 1/2 lb McGinnis Sweet Italian Sausage
  • Lg. can of ready to serve tomato soup, approx. 20 oz. Size
  • 1/2 cup seasoned bread crumbs
Mix 1/4 cup of soup and all ingredients together except peppers. Stuff each pepper half. Place in crock pot, cover with remaining tomato soup. Sprinkle tops with more grated cheese. Cook on low for 4-5 hours, or on high for 3-4 hours.

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