I found this recipe in a Betty Crocker Cookbook after trying many many different Stuffed Pepper recipes. This one is a keeper and I’ve been making it for years! I adapted it to the way I like it which is what is listed below (not very different from the original recipe)
4 red bell peppers (or whatever color you like), tops cut off and seeds removed
1 lb 93% ground beef or ground turkey
1/2 onion, diced, which I usually forget the onion!
about a cup of tomato sauce, left over from a big batch
1 cup cooked white basmati rice
low fat shredded mozzarella cheese
what is kind of tricky is doing everything at once….
-preheat oven to 350 degrees.
-brown beef and onion in skillet and drain
-submerge peppers in boling water and boil for about 8 – 10 mins until softer (this is the main difference from other recipes which have you put water at the bottom of the pan with the stuffed raw peppers, and it makes a huge difference!)
-I use an 8×8 pyrex to stand the peppers up in.
-combine rice, beef mixture and enough sauce to coat and stuff into each pepper.
-cover top with more sauce
-cover with foil and bake for 45 minutes
-remove foil and sprinkle with the cheese and put in oven for a few minutes so it melts.