Stuffed Peppers

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Ingredients

• 1 pound ground beef
• 1 cup rice cooked in beef broth
• 1 cup gruyere cheese grated
• 1 14-ounce can diced tomatoes
• 1 large sweet onion diced
• 1/8 cup (= 1 coffee measure) minced garlic
• 4 large bell peppers (I prefer a sweet pepper like red)
• 15 ounces or so tomato sauce or pasta sauce
• 1 cup freshly grated Gouda or other cheese to garnish

Instructions

Prepare the rice first.  Preheat the oven to 350°.

Sauté the meat with the onions and garlic.  Separate the meat as it browns.  Once browned, let it cool.

Remove the stems from the bell peppers, slice them pole to pole, and remove the seeds and veins.  Place them in a baking dish greased with olive oil.

Combine the rice, gruyere cheese, and meat mixture.  Stuff each of the pepper halves.  Cover the peppers with parchment paper, then foil (the foil should not touch the peppers).

Roast in a 350° oven for 50 minutes.  Remove from oven.  Uncover and top the peppers with the sauce, then the cheese for garnishing.

Return to the oven uncovered and roast for an additional 10~15 minutes.

Serve and enjoy!