Stuffed Pepper

Submitted by Jeanine Bigoness

6 large bell peppers (any color)

1 pound lean ground beef

2 Tbsp. chopped onion

1 cup cooked rice

1 tsp. salt

1 garlic clove, finely chopped

1 can (15oz) tomato sauce

¾ cup shredded mozzarella cheese

1.          Cut thin slice from stem end of each pepper.  Remove seeds and membranes; rinse peppers.  Cook peppers in enough boiling water to cover about 5 minutes; drain.

2.          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 tomato sauce; cook until hot.

3.          Heat oven to 350 degrees.

4.          Stuff peppers with beef mixture.  Stand upright in ungreased square dish, 8x8x2 inches.  Pour remaining tomato sauce over peppers.

5.          Cover and bake 45 minutes.  Uncover and bake about 15 minutes or longer ot until peppers are tender.  Sprinkle with cheese.

Serves 6