4 bell peppers, any color you like
1 medium onion, diced
1 lb. ground beef
2 cups cooked white rice
2- 14.5 oz. can diced tomatoes
1- 14.5 oz. can tomato sauce
salt and pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 350 degrees.
Prepare the peppers by cutting the top off and carefully removing the insides. Lightly sprinkle the insides with some salt. If the pepper does not stand upright, trim off the bottom slightly until it's flat.
In a baking dish, pour the tomato sauce on the bottom. Using the same can, fill halfway with water and add that to the dish as well. Place the peppers in the dish.
In a skillet, add the ground beef, onion and some salt and pepper. Cook until the ground beef is browned and no longer pink. Drain. Add the cooked rice and one can of the diced tomatoes to the ground beef and onion. Mix together.
Spoon the beef/rice mixture into each bell pepper, packing it down to really stuff the mixture in, and slightly mound on top. Top each with some diced tomatoes and grated parmesan cheese. Pour any leftover diced tomatoes into the sauce mixture in the bottom of the baking dish.
Bake for 40-45 minutes, depending on how large your peppers are and how crisp/soft you like them.
To serve, place one on a plate, cut down the middle and spoon some of the tomato sauce mixture from the dish on top. You can also add some more fresh parmesan cheese, if desired.
Until next time...
Lady by the Bay