- 5
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
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.