Stuffed Green Peppers with Cold Pasta Salad

Cold pasta salad always tastes better several days after you make it. If you want to serve the best pasta salad, make it several days in advance and allow it to marinate – covered – in your refrigerator for several days. Simply toss the ingredients a few times each day before serving.

Stuffed Green Pepper Ingredients

• 8 large green peppers
• 2 pounds of ground beef
• 2 chopped onions
• 2 cups of instant rice
• 4 cans of small diced tomatoes
• 6 ribs of chopped celery
• 2 cups of water
• 2 16-ounce cans of tomato sauce

Stuffed Green Pepper Directions

Preheat your oven to 350 degrees. Prepare a large baking pan by spraying it with non-stick cooking spray and then set aside. In a large pot on your stovetop, combine the chopped onion, diced tomatoes, chopped celery, water, and tomato sauce. Heat to boiling and then reduce the heat and simmer for 25 minutes. Meanwhile, wash the green peppers, cut off the tops, remove the seeds, and rinse inside. Set the peppers aside. In a large bowl, combine the uncooked rice and ground beef and mix thoroughly. Remove the tomato sauce mixture from the heat and pour half of it into your prepared baking dish. Fill each pepper with the beef mixture and then place the peppers into the prepared baking dish on top of the tomato sauce mixture. Pour the remaining sauce over the tops of the peppers. Bake in the oven for 45 minutes or until the peppers are very tender.

Cold Pasta Salad Ingredients

• 2 cans of large pitted black olives
• 1 container of cherry tomatoes
• 1 16-ounce bottle of Italian dressing
• 1 bunch of diced celery
• 1 large package of rotini pasta
• 1 4-cup package of shredded mozzarella cheese
• 1 small package of chopped salami
• 1/2 bottle of McCormick Salad Supreme seasoning

Cold Pasta Salad Directions

Cook the pasta according to the package directions and then drain and rinse with cold water. Place the pasta in a bowl, cover it, and put it into the refrigerator for at least 1 hour to chill it. While the pasta chills, dice your celery, slice the tomatoes, and chop the salami and place them into a large bowl. Open the canned olives, drain them, and then add them to the bowl along with the salad seasoning. Gently mix the chilled pasta into the other mixture, and pour the Italian dressing over all. Gently mix again and then cover and refrigerate the salad for at least 2 hours before serving.