Stuffed Peppers Alfredo

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Ingredients

• 1 pound ground beef
• 1 cup rice cooked in beef broth
• 2 cups freshly grated Parmesan cheese
• 2 cups half-and-half
• ¼ lbs. butter (= 4 coffee measures = ½ cup)
• ½ 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
• Grated Parmesan 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.

Melt the butter in a medium saucepan over low heat.  When the butter is completely melted, stir in the half-and-half and bring to a simmer.

Slowly add the Parmesan cheese to the sauce and stir or whisk until it's melted.

Combine the rice, meat mixture, and sauce.  Let it cool a bit.  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 Parmesan cheese.

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

Serve and enjoy!