Stuffed Peppers

 

4

large bell peppers (any color)

1

lb lean (at least 80%) ground beef

2

tablespoons chopped onion

1

cup cooked rice

1

teaspoon salt

1

clove garlic, finely chopped

1

can (15 oz) Muir Glen® organic tomato sauce

3/4

cup shredded mozzarella cheese (3 oz)

• 1 Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• 3 Heat oven to 350°F.
• 4 Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• 5 Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.