Stuffed Peppers

By brandyc

Ingredients

• 6 large bell peppers - any color
• 1 lb. lean ground beef
• 2 T. chopped onion
• 1 cup cooked rice
• 1 tsp. salt
• 1 clove garlic, finely chopped
• 1 can (15 oz.) tomato sauce
• 3/4 cup shredded mozzarella cheese (3 oz.)

Details

Servings 6

Preparation

Step 1

Cut thin slice from stem end of each bell pepper to remove top. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4-quart Dutch oven about 5 minutes; drain.

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

Heat oven to 350.

Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8x8x2 inches. Pour remaining sauce over peppers.

Cover and back 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Spinkle with cheese.