Meaty Stuffed Peppers

By carvalhohm

Ingredients

• 5 green or red bell peppers
• 1 pound lean ground beef
• 1 onion, chopped
• 1 (15-ounce) can Italian-style tomato sauce
• 1 1/4 teaspoons crushed red pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded Parmesan cheese

Details

Servings 5
Adapted from mrfood.com

Preparation

Step 1

Cut tops off bell peppers, and reserve tops; remove and discard seeds and membranes. Cook peppers in boiling salted water 4 minutes or until crisp- tender drain.

Coarsely chop reserved pepper tops. Cook chopped pepper, beef, and onion in large nonstick skillet over medium-high heat until meat crumbles and is no longer pink; drain.

Return meat mixture to skillet; stir in tomato sauce and next 3 ingredients; cook over medium-high heat 3 minutes or until mixture thickens.

Carefully spoon meat mixture into peppers. Sprinkle with cheese.

Notes:
Quickly chop bell pepper tops with ease using this little trick: Simply trim the pepper rim away from the stem with 4 strokes in square-like pattern; then continue to chop pepper.