Ingredients:
6 medium green bell peppers
1 lb lean ground beef
1/2 cup chopped onions
2 minced garlic cloves
1 teaspoon italian seasoning
salt and pepper
1 (19 ounce) cans stewed tomatoes
1 (14 ounce) cans tomato sauce
1/4 cup water
1 cup raw long grain rice
4 ounces shredded mozzarella cheese
Directions:
Cut the tops off of the peppers; remove the seeds and membranes.
Parboil 5 minutes; drain.
Saute the beef, onion and garlic in a large skillet until lightly browned; add a little oil if the beef is very lean.
Add the Italian seasoning, salt, pepper, stewed tomatoes, 1/2 can tomato sauce, water and rice; stir well.
Bring to a boil; reduce the heat to low.
Cook, covered, for 15 minutes.
Place the peppers in a 2-quart casserole; stuff with the meat mixture.
Spoon any remaining meat mixture around the peppers; top with the remaining 1/2 can tomato sauce.
Cover; bake 30 minutes in a preheated 350 degree F oven.
Uncover; top with shredded mozzarella.
Cook for 10 minutes to melt the cheese.
Servings: 6
Time preparation: 10 min.
Time total: 85 min.