Stuffed Peppers

With the peppers coming on now, we enjoyed stuffed peppers last night.  I use the recipe from my good old standby Betty Crocker cookbook.

6 large bell peppers (any color)
1 pound lean ground beef
2 tablespoons chopped onion ( I put in more because we really like onion.)
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds & membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4-quart Dutch oven about 5 minutes; drain.
2. Cook beef & onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic & 1 cup of tomato sauce; cook until hot.
3. Heat oven to 350 F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish. Pour remaining tomato sauce over peppers.
5. Cover & bake 45 minutes. Uncover & bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Photo: wizardrecipes.com