Stuffed Bell Peppers

These bell peppers are so tasty and quite simple to throw together as well. It's one of our go-to meals, and one pepper can easily feed two kids. The leftovers are great as is or rolled up in a flour tortilla with a little salsa and sour cream.



Stuffed Bell Peppers

6 large bell peppers (any color)
1 lb. ground meat (beef, turkey, or whatever you like)
1/2 small onion, diced
1 can (15 oz.) tomato sauce
garlic salt
oregano
basil
parsley
2-3 C. cooked rice
mozzarella cheese

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Cut off tops of bell peppers, straight across. Trim around the stem and dice remaining usable parts from the lid. Discard stem and seeds. Place whole peppers in an oven-safe dish and cover tightly with plastic wrap. Microwave on high for 3-4 minutes. Set aside.

Brown ground meat in a pan. Season with garlic salt, oregano, basil, and parsley about halfway through cooking. Add onions and diced bell peppers. Cook til soft--shouldn't take long. Add tomato sauce and rice. Stir to combine, then heat through.

Fill whole bell peppers with this mixture until full to the brim, then place in a sprayed baking dish. Top generously with cheese.

Bake at 350 for 45 minutes or until the cheese is done to your liking. (We like it crispy on the edges and lightly browned on top.)