Stuffed Peppers

I don't usually crave foods that scream "healthy"---I'm much more into the comfort foods. But I found myself craving these one day and tried them out. Really easy, and really tasty, too!

Thank you, Betty Crocker!


Stuffed Peppers

6 large bell peppers (any color)
1 pound lean ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozerella cheese (3 ounces)

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in a 4-quart Dutch oven about 5 minutes; drain. (Now, if you're like me and don't have a Dutch oven, just use a large pot.)

Cook beef and onion in 10-inch skillet 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.

Heat oven to 350.

Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8 x 8 x 2 inches. Pour remaining tomato sauce over peppers.

Cover (I used aluminum foil) and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.


Yummy, yummy, yummy!