This stuffed Peppers recipe is easy and can make a tray full in no time. It freezes well too.
3 large bell peppers, any color, stem-core removed and cut in halves
Stuffing:
1 LB 90% lean ground beef
1 1/2 cups cooked rice, white or brown
1 large onion, chopped
1 TBLS parsley
2 eggs
2 TBLS virgin oil oil
1 28oz can crushed tomatoes
1/4 cup Parmesan cheese, grated
Salt & Pepper to taste
Directions:
Preheat oven 350.
Saute the onion in the oil just until soft. In a large bowl using half the tomatoes combine all ingredients except the peppers and cheese mixing well. Stuff the peppers until slightly mounded and place in a baking dish large enough to fit all 6 halves. Cover each half with the remaining tomatoes. Sprinkle with cheese. Bake covered for 45 minutes-1 hour.