stuffed peppers

Ingredients

• 1.5 lbs Bell Peppers (various colors)
• 1 lb Ground Beef
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 (15 ounce) can Diced Tomatoes, undrained
• 1 (15 ounce) can Tomato Sauce
• 1 cup Cooked Rice
• 1/2 cup Shredded Cheese (cheddar or mozzarella)
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. In a large skillet, brown the ground beef with the chopped onion and minced garlic.
4. Drain off any excess grease.
5. Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper.
6. Bring to a simmer and cook for 5 minutes.
7. Stuff the bell pepper halves with the beef and tomato mixture.
8. Place the stuffed peppers in a baking dish.
9. Add about 1/2 inch of water to the bottom of the dish.
10. Cover with foil and bake for 30 minutes.
11. Remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
12. Sprinkle with shredded cheese during the last 5 minutes of baking.

Notes

• For easier pepper cutting, blanch the peppers briefly in boiling water for 30 seconds before cutting.
• You can use cooked quinoa or brown rice instead of white rice.
• To add more vegetables, sauté diced zucchini or mushrooms with the onion and garlic.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a spicier dish, add a pinch of red pepper flakes to the mixture.