- 2 lg. bell peppers, any color
- 1/2 lb. ground beef
- 1/4 c. uncooked rice
- 1/4 c. chopped onion
- 1/4 c. chopped celery
- 1 clove garlic, chopped
- 1 can diced tomatoes
- 1 8 oz. can tomato sauce
- 1 tsp. sugar
- dried oregano and basil to taste
- salt and pepper to taste
- 1/3 c. Italian bread crumbs
- 3 Tbsp. olive oil, divided
- grated Parmesan
Cut peppers in half, remove seeds and membranes and parboil for 5 minutes; drain. Boil rice for 10 minutes; drain.
In small saucepan, heat diced tomatoes, tomato sauce, sugar, oregano, basil, salt and pepper.
Heat 1 Tbsp. olive oil in frying pan. Add onion, celery and garlic; cook until soft. Add ground beef and cook until browned. Drain off excess grease if necessary. Add cooked rice and 1/3 of the sauce. Combine and set aside.
Combine bread crumbs and remaining 2 Tbsp. olive oil in separate dish.
Put 1/2 of the remaining sauce into an 8x8 baking dish. Place pepper halves in dish. Fill peppers with the filling. Add remaining sauce. Sprinkle with grated Parmesan. Top with bread crumbs.
Bake at 325 for 40 minutes.