Stuffed Bell Peppers


4 medium bell peppers (.5 lb each)
1-1/2 cups cooked rice
1/2 cup onion, chopped
8 oz marinara sauce
1-2 cloves garlic, chopped


Cut the tops off the peppers and remove all the seeds.Â  Chop up the pepper tops youâ€™ve removed, chop small and reserve.Â In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sautÃ© pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the ground meat, garlic, oregano, salt and pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.



Serves 4