Stuffed Bell Peppers

This recipe is a long-time family favorite.  I have tried other recipes but always come back to this one.  And this is the one my kids love and make for their families.

I love red, yellow or orange peppers the best.  I know they are more expensive than green, but they are sweeter, so choose whichever you like the best.

• 4 large (6-oz.) or 6 medium (4-oz.) bell peppers
• 1 lb. lean ground beef
• 2 tablespoons chopped onion (or more if you like)
• 1 teaspoon salt
• 3/4 teaspoon garlic powder
• 1 cup cooked rice (1/2 cup raw)
• 1 (15-oz.) can tomato sauce, divided
• 8 oz. Monterey Jack or Mozzarella cheese (or whatever you like)

Trim 1/2 inch off top of each pepper, remove core, seeds and membrane.  The tops will not be used, but to be frugal cut around the tops and chop up.  Put in a plastic bag and freeze for later use.

Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat.  Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, 3 to 5 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.  Return water to boil; add rice and boil until tender, about 13 minutes.  Drain rice and transfer to large bowl; set aside.

Heat oven to 350 degrees.

Cook and stir ground beef and onion in skillet until onion is tender.  Drain off fat.  Stir in salt, garlic powder, rice and 1 cup tomato sauce.  Heat through.  Lightly stuff each pepper with 1/2 cup meat mixture.  Stand peppers upright in ungreased baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes.  Uncover, top with cheese and bake 15 minutes longer or until cheese is melted.

Serves 4 to 6.

“God calls us to live by faith, believing that He will fulfill His promises.”