Stuffed Bell Peppers

By á-3145

Ingredients

• 4 4 4 large bell peppers (any color)
• 1 1 80%) lb lean (at least 80%) ground beef
• 2 2 2 tablespoons chopped onion
• 1 1 1 cup cooked rice
• 1 1 1 teaspoon salt
• 1 1 1 clove garlic, finely chopped
• 1 1 1 can (15 oz) Muir Glen® organic tomato sauce
• 3/4 3/4 3/4 cup shredded mozzarella cheese (3 oz)

Details

Preparation time 15mins
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

3 Heat oven to 350°F.

4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.

5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.