Mom's Stuffed Pepper

Serves 1

Elizabeth Nelson

ingredients

1 medium bell pepper
1/2 teaspoon extra-virgin olive oil
1/4 of a medium onion, chopped
1 clove garlic, minced
4 oz lean ground beef
1/3 cup cooked rice
salt and pepper
1 teaspoon dried oregano
1/3 cup your favorite pasta sauce
About 2 T shredded druk cheese

directions

1
Heat oven to 325°
2
Wash pepper, cut top off and remove seeds and membranes. Drain all water and place pepper in baking dish, open side up.
3
Heat olive oil over medium-high heat. Add onion and cook for 3 or 4 minutes, until crisp-tender. Add garlic and cook another 30 seconds.
4
Add meat, break with the back of a wooden spoon, and cook until brown.
5
Add the rice, oregano, and about 2/3rds of the sauce. Cook until hot.
6
Stuff pepper with skillet mixture and pour remaining tomato sauce over top.
7
Salt & pepper if desired.
8
Cover with tin foil and bake for about 25 minutes. (If you’re preparing several peppers, increase the initial baking to 45 minutes.)
9
Uncover, generously add cheese and bake coverless for 10-15 minutes more, until cheese is melted and slightly browned.

notes

DelMonte's Italian and Mexican tomato sauces are a great substitute for the pasta sauce, onion and garlic. For very cheesy peppers cut in half vertically. Discard tops or dice and store for another use.

Source: Jane Nelson