Diner style stuffed bell peppers
Go to taste on herbs.
Ingredients
4-6 large bell peppers
Olive oil
1 medium yellow or white onion, chopped fine
1 generous tablespoon garlic
1-1/4 pounds ground beef
14.5 oz can diced tomatoes, drained
6-8 oz can tomato sauce
1-1/2 cups cooked rice (measure after cooking)
Italian seasoning to taste - start with 2 teaspoons
1 teaspoon dried basil
Salt and black or red pepper to taste - go easy on red pepper
Handful fresh parsley, minced plus more for garnish (optional)
8-12 oz shredded mozzarella or pepper jack cheese or combo
Instructions
Preheat oven to 350.
Cut the tops off peppers and remove seeds. Stand peppers up inside a casserole deep enough to hold them easily. If not all the same height, just take pieces of the top you sliced off and use those to prop up, etc. the peppers.
Film a skillet with oil over medium heat. Add onion and cook until tender but not brown. Stir in garlic and cook a couple of minutes.
Add beef and cook until done, smooshing it up with potato masher to break up chunks.
Stir in tomatoes, sauce, rice, seasonings and parsley. Cook until heated through.
Remove from heat and stir in half the cheese. Spoon filling into peppers and sprinkle with rest of cheese.
Bake 20 minutes or so. This allows filling to meld together and peppers to get a little tender.
Adapted slightly from Preppy Kitchen