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Prep 15min
Total55min
Servings4
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Ingredients
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)
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Steps
1
Heat oven to 350°F.
2
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.
3
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.
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.
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Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.
Chose a rainbow of large sweet bell peppers to stuff and while prepping, stand them upright in your baking dish—it’s easier to stuff them this way.
Sprinkle a handful of chopped fresh oregano or parsley over each pepper before serving.
Replace the rice with another cooked grain. Try quinoa, bulgur wheat, or a small pasta like orzo or pearl couscous.
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