Stuffed Peppers
Ingredients
6 bell peppers
1 heaping cup cooked rice
1 pound ground beef
1 small to medium onion, diced
2 teaspoons minced garlic
2 tablespoons vegetable oil
1 14.5 oz can tomato sauce
Salt to taste
Black pepper to taste
1 teaspoon oregano
1 heaping cup shredded cheese (cheddar cheese blend)
Steps
Cut the tops off of 6 sweet bell peppers
Cut out the inner core and remove the seeds from the pepper
Place the pepper, cut side up, in a 9 inch by 13 inch baking dish
Slice the remaining pepper tops into thin strips and cut the strips into small pieces
Cut one medium onion and finely dice it into small pieces
Add 2 tablespoons of vegetable oil to a large saute pan
Add the diced onion and the small pepper pieces
Stir and saute the peppers and onion for 7 minutes or until softened
Add 2 teaspoons of minced garlic to the pan and stir to combine
Add 1 pound of 80% ground beef to the pan
Use a wooden spoon to break up the meat into small pieces, stirring as the meat cooks over medium heat
Season with 1 teaspoon of dried oregano, then some salt and black pepper to taste
Stir again to combine
Pour in a 14.5 ounce can of plain tomato sauce and stir to incorporate
Add 1 heaping cup of cooked rice to the meat and sauce and stir again until all combined
Scoop the meat and rice filling into the hallow bell peppers, pressing the filling down into the pepper and filling the peppers just up until the top
Sprinkle some shredded cheese over each stuffed pepper
Cover the stuffed peppers with some tin foil
Bake the covered stuffed peppers in the oven at 375 degrees Fahrenheit for 30 minutes
Remove the stuffed peppers from the oven and take off the tin foil
Return the pepper to the oven to cook for another 15 minutes
Take the stuffed peppers out of the oven and enjoy