Italian Stuffed Bell Peppers

Yield 4 Bell Peppers

 

Ingredients 

4 Medium Bell Peppers (Red, Orange, Yellow & Green)

(You chose- whatever color rocks your mind- of course Green will be cheaper)

1 1/2 pounds lean ground beef (or Turkey)

1 cup chopped onion

2 tablespoon of olive oil

1 cup cooked rice (or farro would work)

2 teaspoon Italian Seasoning ( I use Good Seasons Zesty Italian mix- usually found in the Bottle Salad section)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

30 ounces of your favorite can, jar or homemade tomato marinara sauce divided

1 cup of  shredded mozzarella cheese

Method:

Preheat oven to 400 degrees F

-Cut off the tops from the bell peppers, and remove the seeds and membranes; set aside.(suggestion: dice the tops of the pepper and add them to your salad)

- In a large saute pan, heat the olive oil (medium high heat)

add the onions and ground beef, and stirring and sauntering the beef until the beef is brown.

-Pour off the liquid from the pan, than add the spices and the rice and mix well.

-Divide the meat mixture between the 4 peppers

-Pour half of the tomato sauce in a 9-inch square pan; place the 4 stuffed peppers to the pan.

-Pour the remaining tomato sauce on top of the tomato's

-Cover the peppers with aluminum foil, and bake for about 35 minutes- remove the foil, and top each pepper with mozzarella cheese, return to the oven and bake for about 10 more minutes, until the the cheese is melted, and serve with a nice salad on the side.

Chef Ed's Note: I love these stuffed peppers, a full meal in one pepper; vegetable, protein, and starch.

Enjoy, Chef Ed