Stuffed Bell Peppers

With so many peppers coming from the garden this year, it seems like a perfect opportunity to make stuffed peppers. These don't take very many ingredients to make and they're very good! I don't make them very often, but it's nice to switch up what I make every now and then. These stuffed peppers would go great with a cold pasta or cucumber salad.

Ingredients:

• 6-8 bell peppers (can be any color)

• 1-2 lbs. ground beef

• 1/2 cup white rice, uncooked

• Large tomato, chopped

• Small onion, chopped

• Garlic, minced (however much you want)

• Shredded cheese

• Salt

• Pepper

Instructions:

Preheat oven to 425 degrees. Wash and core the bell peppers. Place the peppers in a lightly oiled pan and roast for 15-16 minutes to soften.

Place the onion, garlic, and ground beef in a pan over medium heat. Cook until meat has browned and onion is translucent. Add chopped tomato, stir, turn off heat, and cover pan.

Cook the rice. Add the cooked rice, along with about 1/2 cup shredded cheese to the meat mixture. Stir together.

Spoon the filling into each pepper. There might be a little extra left over. Once all the peppers have been filled, place them back in the baking pan and sprinkle with cheese.

Bake for 15-20 minutes. Let cool for a few minutes before serving, they will be HOT! Enjoy!