Stuffed Bell Peppers

This long-time favorite was one of the first that I actually made successfully when I first started cooking. That is to say that it’s not only edible but it’s delicious! I adapted it from
Betty Crocker’s Cookbook (circa 1989).

Ingredients:

6-7 bell peppers (any color, any size)
1/4 cup chopped onion
1 small clove garlic (chopped fine)
1-1/2 cups cooked white rice
1 can tomato
1 pound ground beef
1 tsp oregano
Salt and pepper to taste
Grated cheese

Heat oven to 350 degrees F. Cut stem and clean out the inside of each bell pepper. Place bell peppers in a stock pot covered with water. Bring to a boil – boil for 5 minutes. Place bell peppers in a casserole dish. In a pan, brown ground beef, onions and garlic. Once beef is brown, add rice and a cup of the tomato sauce. Heat through. Spoon beef and rice mixture evenly into each bell pepper. Top each pepper with the remaining sauce. Cover and place in the oven for 45 minutes.

After 45 minutes, remove cover. Top each pepper with grated cheese. Put back into oven until cheese melts. Serve with French bread, tossed salad, and rice.