Stuffed Bell Peppers

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4 medium bell peppers (.5 lb each)
1-1/2 cups cooked rice
oil
1/2 cup onion, chopped
8 oz marinara sauce
1-2 cloves garlic, chopped

 

Cut the tops off the peppers and remove all the seeds.  Chop up the pepper tops you’ve removed, chop small and reserve. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the ground meat, garlic, oregano, salt and pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

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

Remove from the oven and let rest for 10 minutes before serving.

Serves 4