Stuffed Bell Peppers

Stuffed Bell Peppers

from Aunt Suzanne

1 cups uncooked rice – steamed (see Basics)

3 bell peppers, rinsed, trimmed, halved

1 lb ground beef

1 small onion, diced

1 tsp salt & pepper

1 can diced tomatoes

1 tsp dried Italian seasons or 2 tsp fresh herbs

1/2 cup parmesan, grated

6 slices Provolone (optional)

Preheat oven to convection bake 400* Dice the tops of peppers.  Brown ground beef with onions and chopped tops of the peppers.  Season with salt & pepper.  Mix ground beef mixture, rice, tomatoes and Italian seasonings.  Cook on the stove tops for about 5 minutes.  Remove from heat and add Parmesan.    Stuff each pepper with about ½ - ¾ cup rice mixture.  Place on a baking pan with a little water in the bottom of the pan and bake covered for 45 minutes.  Uncover and bake for an additional 10 minutes until browned.  Mine looked a little dry, so I melted some sliced Provolone over the top for the last 10 minutes.  

Stuffing: