Stuffed Green Peppers

This recipe came straight from my homie, Betty Crocker.  I’ve tried to make these in the Crock-Pot before and Greg said that they were a little “mushy”.  I tried this oven-version and they are a little more crispy.  Just like he likes them!

Ingredients:

• 6 large bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 2 tbsp chopped onion (I used dried minced onion because I had it in my spice cabinet)
• 1 tsp salt
• 1 can (15 oz) tomato sauce (I used slightly more but I like my food extra “saucy”)
• 3/4 C shredded cheese (I used finely shredded cheddar because, again, it was what I had on hand!)

Directions:

• Preheat oven to 350.
• Cook beef & onion in 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown.
• While the beef is browning, go ahead and start cooking the rice so it’s done in time.
• While I was waiting for the beef to brown and the rice to boil, I went ahead and cut out the stems, membranes & seeds from the peppers.  I’m super-efficient like that.
• When the hamburger is brown; drain.
• Stir in rice, salt, garlic & 1 cup of the tomato sauce.  Cook until hot.
• Stuff peppers with beef mixture.
• Stand peppers upright in ungreased square 8x8x2 baking dish.
• Pour remaining tomato sauce over peppers.
• Cover & bake 45 minutes.
• Uncover & bake about 15 minutes longer or until peppers are tender (again, Greg likes them just a little on the crisp-side so I only baked them another 5 minutes)
• Sprinkle with cheese

Greg snagged a couple of these suckers before I got the picture so it looks a little sloppy, but you get the idea.

As always, I would love your feedback!  If you make any of these recipes, let me know what you think.

Love ’em?  Hate ’em?  Have ideas to improve ’em?  I’m all ears!