Preheat oven to 350. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes, invert to drain well. In a skillet, rub the Beef base into the ground beef and cook with onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, sea salt, dash pepper, parsley, and basil. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender. In a baking pan, stuff peppers with meat mixture add any unused mixture to pan. Cover top with Campana Family spaghetti sauce and bake uncovered for 30 to 35 minutes.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.