Sardine Stuffed Peppers
|Sardines in oil||2 Can (20 oz)|
|Tomato sauce||2 Can (20 oz)|
|Rice pilaf||6 Ounce (1 Package)|
Preheat oven to 375°F.
Drain oil from sardines.
Prepare peppers, boil 5 minutes and drain.
Make rice pilaf according to package directions.
Reserve 1 whole sardine to use later to garnish each pepper shell.
Break up remaining sardines and fold into cooked rice.
Fill pepper shells and top with reserved sardine.
Place in greased baking dish.
Pour tomato sauce over and around peppers.
Bake in over for 30 minutes.