Novena in honor of St. John Bosco

Father and Teacher of the Young, In need of special help, I appeal with confidence to you, Saint John Bosco, for I require not only spiritual graces, but also temporal ones, and particularly…

(add your personal intentions here)

May you, who on earth had such great devotion to Jesus in the Blessed Sacrament and to
Mary Help of Christians, and who always had compassion for those who were suffering,
obtain from Jesus and His Heavenly Mother the grace I now request, and also a sincere
resignation to the Will of God.

(Recite the Our Father, Hail Mary, and Glory Be)

Today I’ll be making stuffed peppers for lunch in honor of St. John Bosco.

Stuffed Peppers

  • 1 pound ground beef
  • 1/2 cup uncooked long grain white rice
  • 1 cup water
  • 6 green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
  6. Top with Cheddar cheese.
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