Ingredients:
4 large green bell peppers, hollowed out
1/4 medium yellow onions, chopped
1 garlic cloves, minced ( I like 1 tbsp. of the jarred variety for real garlicky flavour!)
1 -2 tablespoon olive oil
2 (15 ounce) cans macaroni, with beef ( Chef Boyardee Beefaroni)
1 (8 ounce) cans low-sodium tomatoes, cut up
1 teaspoon dried oregano
1 (4 ounce) packages mozzarella cheese, shredded ( part skim mozzarella is also nice!)
Directions:
Preheat oven to 400 F.
Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
Top the peppers with the mozzarella cheese and bake in the preheated 400 F oven for 15 minute.
Variation: Any other part-skim shredded cheese would be flavourful, too!
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.