Hundreds of happy home cooks agree that this stuffed pepper recipe is a winner. It's proudly served on dinner tables across America as its first appearance is inside the Betty Crocker™️ cookbook. And no wonder - even picky eaters love the stuffed peppers (hint: they taste like a cheeseburger).

* ingredients :

° 4 large sweet peppers (any color)
° 1 pound of lean beef (at least 80%)
° 2 tsp chopped onion
° 1 c cooked rice
° 1 tsp salt
° 1 finely garlic clove
° 1 can (15 ounces) Muir Glen™️ Organic Tomato Sauce 
° Three/4 cups shredded mozzarella cheese (three ounces)


Heat oven 350 degres F .
Cut a thin slice from the stem of each sweet pepper to take out the top of the pepper. Remove seeds and membranes. Rinse the pepper. If necessary, cut back a thin slice from the bottom of each pepper so that it stands straight. In a four-quart Dutch oven, add enough water to dip the peppers. Heat the pepper until boiling. Cook about a minute sink.
In 10-inch skillet, cook beef and onion over medium heat for eight to ten minutes, stirring occasionally, until red meat is brown; banks. Adding rice, salt, garlic & a cup of tomato sauce. Cooking until hot.
Stuff peppers with the red meat blending . Place peppers upright in an ungreased 8-inch glass baking dish. Pour the rest of the tomato sauce over the peppers.
Cover tightly with foil. Bake for 10 minutes. Remove the lid and bake for 15 minutes or until the peppers are soft. Sprinkle cheese.

Enjoy !