Main Dish

Stuffed Peppers (Italian Style)

... from Aunt Sandy's Kitchen

• Serves: 8 people
• Prep Time: 10-15 minutes
• Cooking: 50-60 minutes

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Great, cheap, easy. Pair with a salad and you'll have a meal. Swap out white rice for a low carb option like Cauliflower Rice and you'll have a great keto meal. Swap the meat for another vegetable and you'll have a vegetarian option too.

Ingredients

• 4 large bell peppers any color (red, yellow, orange or green)
• 3 tablespoons extra-virgin oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 1 pound ground beef
• 15oz. of spaghetti sauce or 1 can (15oz.) tomato sauce
• 1 - 2 teaspoons Italian seasonings
• 1 cup cooked rice
• 1½ - 2 cups cheese, shredded cheese (Monterey or Colby Jack)

Directions

1. Cook 1 cup of rice and let cool.
2. Preheat oven to 425°F (218°C).
3. Grease 13 x 9 (3-quart) baking dish with cooking spray.
4. Cut peppers in half (top to bottom). Remove seeds & membranes, and rinse peppers.
5. Place peppers with cut side up in the baking dish, and drizzle with 1 tablespoon of oil.
6. Roast peppers for 15-20 minutes until tender but not mushy.
7. In a 10-inch nonstick skillet heat 2 tablespoons of oil over medium heat.
8. Add onion & garlic and cook stirring frequently until onion is soft and translucent: 3-4 minutes.
9. Add beef and increase the heat to medium high.
10. Brown meat till almost done stirring occasionally; drain.
11. Add tomato sauce, and Italian seasonings; bring to a boil.
12. Reduce heat to medium-low and cook uncovered 2-3 minutes.
13. Add cooked rice and ¾ cup of cheese, and stir until cheese is melted.
14. Remove skillet from the heat and peppers from the oven.
15. Lower oven temperature to 350°F (177°C).
16. Spoon meat filling evenly into each pepper half, sprinkle remaining ¾ cup cheese on tops of each pepper, and add remaining tomato sauce to bottom of dish.
17. Place back in the oven and Cook for 10-15 minutes until cheese is melted and bubbling.

Enjoy! Simple Delicious.