Stuffed Peppers

INGREDIENTS

4-6 green bell peppers
1 lb. ground meat or mushrooms
1 onion
2 cloves of garlic
½ cup rice
1 15 oz. can spaghetti sauce
1 tsp. oregano
Block cheese (for shredding)
Salt and pepper to taste
Aluminum foil

INSTRUCTIONS

1. Start by preparing all your ingredients.
   1. Peel and dice the onion and peel and mince 2 cloves of garlic.
   2. Slice the top off each pepper, leaving as much of the sides of the pepper as possible – the deeper the pepper, the more filling can be added. Remove the white membrane and seeds from the peppers.
   3. Dice the tops of the peppers to add to the filling.
   4. If you are using mushrooms to make a vegetarian version of this dish, slice or chop the mushrooms.
2. Prepare the rice according to instructions on the package. Set aside when complete.
3. Bring a large pot of water to boil – enough to submerge the peppers. Boil peppers for 5 minutes, remove and drain, then set aside for now.
4. Heat a large skillet over medium-high heat. Add the ground meat (or mushrooms), salt, pepper, oregano, onion, and garlic.
5. Cook until no pink remains in the meat and drain any grease.
   1. If cooking mushrooms, make sure to reduce the all the liquid in the mixture.
6. Add the rice the diced pepper tops to the meat or mushroom mixture. Add a teaspoon of water if needed.
7. Bring the mixture to a boil, then reduce heat to a low simmer. Cover and simmer for 10 minutes until the mixture is well incorporated.
8. Preheat oven to 350 F and grease a large oven safe baking dish.
9. Once the mixture is well combined, remove from heat and add ½ cup of spaghetti sauce. Mix well.
10. Add the rest of the sauce to the bottom of the prepared pan. Place the peppers, cut side up, into the baking dish and spoon the mixture into each pepper.
11. Cover with foil and bake for 25 minutes at 350 F.
12. After 25 minutes, remove the foil and spoon the sauce from the bottom of the baking dish onto the tops of the peppers. Top with cheese.
13. Bake uncovered for 10 minutes or until cheese melts. Enjoy!

CARROT TIPS

• Choose red, yellow, or orange bell peppers if you prefer sweeter peppers.
• If you have leftover filling, stir it into a bowl of tomato soup.
• These can also be made ahead and frozen.
• Slice peppers on their sides to create “boats” instead of “cups” to fill.
• Add other veggies to your stuffing mix, like carrots, corn, or celery.
• Spice it up however you like it: add Worcestershire sauce for more tang; fresh herbs like parsley, oregano, and thyme; or add spice with crushed red pepper.
• Try this with brown rice for an even heartier filling!

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