Beefy Tomato Casserole
(Serves 4 to 6)

2 cups fresh Tomatoes, chopped
3 small Hot Peppers, chopped
1/4 tsp. Salt
1/8 tsp. Black Pepper
2 tsp. dried Basil OR
2 Tbs. fresh chopped Basil
2 cloves Garlic, minced
1 large Onion, chopped
1 Red or Green Sweet Bell Pepper, chopped
16-oz. lean Ground Beef
1/2 cup Rice, uncooked
1 small head Cabbage, shredded
10 oz. Tomato Sauce
6 oz. Parmesan Cheese, grated

Pre-heat oven to 400-F degrees and select a 2-quart casserole for baking; set aside. Place the tomatoes, hot peppers, salt, pepper, basil, garlic, onion and sweet peppers in a saucepan or deep skillet over moderate heat. Cook until the onions are softened about 12 minutes. Meanwhile, brown the ground beef in a separate skillet over medium heat. Drain excess fat, then mix the uncooked rice throughout the browned beef; set aside. Place a layer shredded cabbage in the bottom of the casserole, add a layer of the beef and rice mixture; repeat layering until all ingredients are utilized. Pour the tomato sauce over the casserole, cover and bake for 50 to 60 minutes. About 5 minutes before serving, remove the casserole from the oven, sprinkle the Parmesan cheese over the top and return to the oven uncovered. Serve warm.