Ya know that week in at the end of summer when the evenings just start to cool and there is an abundance of everything fresh? When your counter and window sill is full of tomato, cucumbers, peppers and zucchini and you have herbs going crazy in your garden? That is when I always get in the mood to stuff peppers. Now tho we are smack dab in the middle of a harsh winter and summer seems so far away. I made this supper to remind me that Glorious Summer will come again….and it is pretty tasty too!
2 lb ground beef, pork, turkey or venison (yep I have used them all!)
2 cup cooked rice (leftover Chinese is great!)
1 8 oz can tomato sauce
1 small onion chopped
1 teaspoon Blk pepper, Celery Salt, Garlic powder, Onion powder, (a dash) Ceyene Pepper, Sea salt
1/2 cup mozzerella or provalone cheese
5 bell peppers
Preheat your oven to 375
Clean your peppers! Any color is fine! Chop your onion and brown your meat with the seasonings above. Half your sauce goes in the bottom of your baking dish. Add your rice to your meat mix and blend well. Now Stuff ’em!!! Stuff “em good! Spoon over a tablespoon or two of the rest of your sauce on the top and bake for 35 to 40 min. Top with a bit of cheese and bake 15 min more. add a bit of sauce to the bottome of your plate.
Apply some sunscreen and enjoy!
Psst-If you like mushrooms add those! If you want to throw some frozen veggies in the mix-do it!