Peppers stuffed with ground meat
Large bell peppers (any color)- 4
Lean (at least 80%) ground beef-1 lb
Chopped onion- 2 Tbsp
Garlic, finely chopped- 1clove
Organic tomato sauce- 1 can (15 oz)
Shredded mozzarella cheese – 3/4 cup (3 oz)
- Heat oven to 350°F.
- Cut a thin slice from the stem end of each bell pepper to remove the top of the pepper. Remove seeds and membranes; rinse peppers. In a 4-quart oven, pour enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- Take a 10-inch skillet, cook beef and onion in it over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Add there rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Place peppers in an ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Take the foil and cover it tightly. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.