Stuffed Peppers

• Gluten free

• Meat

  • 1 lb (at least 80% ground beef, lean

• Produce

  • 4 Bell peppers, large
  • 1 clove Garlic
  • 2 tbsp Onion

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 3/4 cup Mozzarella cheese

Found on flavorite.net

Directions

• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Heat oven to 350°F.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.