4 green peppers
1 lb. of lean ground meat (beef, turkey, or Italian sausage)
1/2 cup chopped onion
1 1/2 cups cooked rice
1 teaspoon salt
1/2 teaspoon black pepper
dash of garlic salt
1 15 oz. can of Italian diced tomatoes
1 jar or can of spaghetti or tomato sauce
I started be steaming my rice first. I have a rice cooker, so I used this while I was able to concentrate on cutting the tops off of the peppers, de-seeding them, and cleaning them.
I began to brown the meat. Next, I chopped up the onions. Once the meat was thoroughly browned, I added the onion. After the rice was cooked, I added this to the meat mixture on the stove.
My next step was to add the can of diced tomatoes. I like this added touch and it adds a bit more body and flavor.
I let this warm slightly on the stove, remembering to give it a good stir every now and then to keep it from sticking. While I did this, I poured about 1/3 of the tomato sauce in the bottom of the pan.
(*Note: I made a batch of four and then a batch of 6 for the freezer, so this is my "freezer" pan.)
I then scooped out a generous amount of the meat and rice mixture into each green pepper and very carefully arranged them in the pan. This was difficult to do in such a spacious pan. My advice would be to make sure that you buy peppers that are fairly "flat" on the bottom so they "sit" better. I did not think of this in our green- pepper-buying frenzy and was somewhat regretting it at this stage of the game...
Once I had the peppers arranged and ready to go, I poured the remaining tomato sauce over the top. I like them saucy.
Bake in the oven for approximately 40 minutes at 450 degrees. Remember to periodically spoon the sauce in the pan over the peppers to keep them from drying out. Feel free to top with cheese if that is your thing.
If you would rather freeze, cover with foil and freeze the pan for dinner some other night.