Stuffed Bell Peppers

The only other vegetable that grew in our garden this year besides cucumbers was bell pepper.  As a matter of fact, it's the end of October and we still have bell peppers growing.  Here is a delicious stuffed bell pepper recipe that my family really enjoyed.

Stuffed Bell Peppers

6 green bell peppers, tops cut off and seeds removed so they are hollow inside

2 Tablespoons vegetable oil (can use canola oil or olive oil)
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 pound ground beef
1 Tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked long grain white rice (you can use Quinoa or brown rice)
1 (8 oz.) can tomato sauce
water

Preheat oven to 350 degrees.  In a large pot of boiling water, parboil the peppers about 2 or 3 minutes until just tender.  Remove and dry on paper towels.

In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped bell peppers and cook until soft (about 3 minutes).  Add beef, garlic, parsley, salt and black pepper.  Cook until the meat is browned.  Remove any grease and add the rice and tomato sauce.  Stir well.  Remove from heat and add more seasoning to taste.

Pour enough water into a baking dish just to cover the bottom about 1/8 inch deep.  Stuff the bell peppers with the rice and meat mixture and place in the baking dish.  Bake for 25 - 30 minutes until the peppers are tender and the filling is heated through.

Remove from oven and let sit for 10 minutes before serving.