- 2 Cups Cooked Rice
- 1 lb Ground Beef
- 1/2 Cup Onion, diced
- 1–2 teaspoons Garlic, minced
- 1/2 teaspoon ea Oregano & Basil
- 1 (15 oz) Can Diced Tomatoes (drained and cut smaller)
- Spaghetti Sauce (just enough to moisten the rice and beef)
- 4 Green peppers, stems removed and seeded
- Cheese of Choice
FOR THE GROUND BEEF:
- Add a teaspoon or two of olive oil in a large skillet over medium heat. When warm, add the onions and sauté them for a few minutes until they begin to soften. Season with salt and pepper.
- Add the ground beef, garlic and spices to the skillet. Season again with a little salt and pepper and cook until the beef is browned, breaking it up into small pieces.
- Add the cooked rice, diced tomatoes and enough sauce to moisten the beef (about 2 cups).
- Stir to combine – add more sauce if needed and taste for seasoning.
STUFFING THE PEPPERS:
- Preheat the oven to 350°F.
- Place the peppers into a glass baking dish to see if the peppers stand upright on their own. If they wobble, use a sharp knife and trim a tad off the bottom making sure not to break through the pepper. Place some cheese in the bottom of each pepper.
- Stuff each pepper with the beef mixture filling it almost to the top. Place the baking dish into the oven and add about a cup of boiling water to the bottom.
- Cover the peppers with foil and cook for 25-30 or until a knife can be inserted into the pepper easily.
- Remove the foil and add some cheese to the top of each pepper and let it melt before serving.