Stuffed Peppers

This is a really easy, really delicious recipe. And best of all, depending on how much rice you have, you can have leftovers for days! It is fairly healthy, but a lot of it depends on personal decisions (i.e. how much cheese you use, whether you make them vegetarian, with ground turkey, or ground beef).

Ingredients:
4-6 Bell Peppers (any and all colors!)
Approx. 1 lb ground beef OR ground turkey
Long grained white rice
2 cans tomato sauce
Spices
2 c Mozzarella


1. Chop off the top of your peppers, and clean out the inside. Take a big pot of water, and bring it to a boil. Add your pepper in, 3 at a time, and let them boil for 5 minutes, turning to make sure all sides have cooked (this makes the peppers softer, so they are easier to eat in the end product). Remove, drain, and set in a glass cooking dish to cool.


2. Meanwhile, cook your rice according to package instructions. I like to make approximately 4-6 cups of cooked rice; while this will be too much for the peppers, I take the remainder and put it in a separate baking dish.

4. Preheat oven to 350. Brown the ground beef or turkey in a heavy skillet. Season well, and drain excess fat when browned.

5. Mix cooked rice with ground beef/turkey. Add in UP TO 2 cans of tomato sauce (it is up to you how wet you want it). Season well- I usually put in lots of Johnny's Seasoning Salt, some salt, pepper, and garlic salt.


6. Spoon the mixture into the peppers, piling as high as you'd like. Cover the top of each pepper with mozzarella. If there is excess mixture, place in a separate glass baking dish, and cover with the cheese.


7. Bake in the 350 degree oven for 30 minutes. Serve!