Feeds a hungry bunch and looks especially festive in red pepper shells—or alternate red and green peppers in the pan!
6-8 large bell peppers
2 lbs. lean ground beef
Salt, pepper, and garlic powder
1 small onion, diced
1 14.5-oz. can diced tomatoes
1 10-oz. can Rotel tomatoes with green chiles
1 pouch precooked, seasoned rice OR 2 C. cooked rice
1 can or jar spaghetti sauce, any variety
About 4 C. shredded cheddar cheese
Cut the peppers in half lengthwise; seed and set aside.
Meanwhile, cook the beef and onions, seasoned to taste, and drain. Return this to the skillet and add the tomatoes; simmer 5 minutes. Mix in the rice. Stir in about half the spaghetti sauce.
Preheat oven to 350º. Fill the pepper halves with meat mixture, spoon some spaghetti sauce over each, and bake in a foil-covered pan about 45 minutes. Remove the foil, top each portion with cheese, and return to oven until cheese is melted.
Kitchen Hint: 6 peppers/12 halves fit nicely into a 9×13” pan but I usually have meat mixture left, so I fill another pepper or two and bake these separately to freeze for later. You can fill the peppers a day ahead and keep them covered in the fridge, too.