Baked Mostaccioli

A classic Italian-American baked pasta dish with layers of meat sauce, pasta, and melted cheese.

1 pound mostaccioli pasta1 pound ground beef1 jar (24 oz) marinara sauce1 teaspoon Italian seasoning2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheeseSalt and pepper to taste

• Preheat oven to 375°F (190°C). 
• Grease a baking dish.
• Cook mostaccioli pasta according to package instructions. 
• Drain and set aside.
• In a skillet, brown ground beef with Italian seasoning, salt, and pepper. 
• Stir in marinara sauce.
• Mix cooked pasta with the meat sauce and pour into the baking dish.
• Top with mozzarella and Parmesan cheeses.
• Bake for 25-30 minutes until cheese is melted and bubbly.

Pizza Pasta Bake

A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!

12 ounces cavatappi penne, or rotini
1 medium onion diced
½ pound Italian sausage mild or hot
½ pound lean ground beef
3 cloves garlic minced
½ red bell pepper diced
½ green bell pepper diced
14.5 ounces canned diced tomatoes drained
2 teaspoons dried oregano
4 cups pasta sauce
2-3 cups shredded mozzarella cheese
28 slices pepperoni

• Preheat oven to 350°F.
• Cook pasta according el dente to package directions. 
• Rinse under cold water and drain well.
• Brown onion, garlic, sausage and beef in a large pan over medium heat. 
• Drain any fat. 
• Add in red and green peppers and cook an additional 2-3 minutes. 
• Add oregano, drained tomatoes and pasta sauce, stir well.
• Place pasta in a greased 9×13 pan. 
• Pour meat sauce over pasta and top with cheese and pepperoni slices.
• Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.

Recipe: Spend With Pennies

Poor Man's Stew

Very easy to throw together, this full flavoured slow cooker stew is perfect for when you're pressed for time yet looking for a delicious home-cooked meal.

 
This stew pairs wonderfully with a slice of warm, crusty bread or a simple side salad, making it a complete meal.

You can substitute ground beef with ground turkey or use beef stew meat for a chunkier texture. To make it more filling, stir in a can of drained kidney beans or peas towards the end of cooking. And for extra vegetables, throw in some frozen green beans or corn in the last hour of cooking.

1 lb ground beef
4 large potatoes, diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (15 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

• In a skillet over medium heat, brown the ground beef until it's no longer pink. 
• Drain excess fat.
• In the slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
• Pour in the beef broth and diced tomatoes
• Add Worcestershire sauce, salt, pepper, and thyme. 
• Stir to combine.
• Cover and cook on low for 6-8 hours or until the vegetables are tender.
• Before serving, taste and adjust seasoning if needed. 
• Serve hot.

Recipe: Cooktop Cove

Ground Beef Enchiladas

Ground Beef Enchiladas are baked in a richly flavored red sauce and covered in cheese. Top them with cilantro, sour cream, and olives for an amazing Mexican meal

1 pound ground beef
1 medium onion, diced
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 (14.5-ounce) can stewed tomatoes,

Sauce

5 tablespoons butter
4 garlic cloves, minced
1/2 cup all-purpose flour
1 (14.5-ounce) can beef broth
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teapsoon dried oregano
1/4 teaspoon salt

Remaining Ingredients

10 6 to 8-inch flour tortillas
2 cups shredded Mexican cheese
toppings- olives, cilantro, sliced pickled jalapenos, sour cream

• Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
• In a large nonstick skillet, cook ground beef and onion, crumbling beef, until ground beef is no longer pink. 
• Drain off fat.
• Add seasonings and stewed tomatoes. 
• Cook over medium heat, stirring occasionally, for 5 minutes, breaking the tomato pieces into smaller pieces.
• Meanwhile make sauce 
• Melt the butter in a medium saucepan. 
• Add garlic and cook 1 minute.
• Stir in flour and cook for 1 minute.
• Gradually whisk in the beef broth and the tomato sauce. 
• Bring to a boil and simmer for 1 minute.
• Add seasonings. Remove from heat.
• Pour about 1 1/2 cups of sauce into the baking dish.
• Place about 1/4 cup of filling off-center on each tortilla. 
• Sprinkle about 2 tablespoons of cheese over the filling on each tortilla. 
• Roll up and place seam side down in baking dish.
• Pour remaining sauce over the tortillas.
• Bake uncovered for 25 minutes.
• Sprinkle remaining cheese on top and bake for another 5 minutes.
• Serve with toppings.

Recipe: Spicy Southern Kitchen

One Pot Mexican Ground Beef and Rice

A stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese. Thank you This is Not Diet Food

1 lb lean ground beef
1 cup yellow onion, diced
10.5 oz condensed chicken broth
2 cups water
2 cups instant rice
1 cup medium salsa
1/2 cup Heinz chili sauce
8.75 oz canned corn, not drained
4 oz canned chopped green chilies, not drained
1 oz taco seasoning
3 cups shredded mozzarella and cheddar cheese
1 tsp dried chives

• Place a large saute pan on the stove over medium-high heat
• Add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Beef and Cheddar Hand Pies

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables. Thank you Martha Stewart

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

• Heat a large nonstick skillet over high. 
• Add beef, garlic, and onion
• Cook, stirring occasionally, until starting to brown, about 7 minutes. 
• Stir in Worcestershire and Dijon
• Season with salt and pepper. 
• Remove from heat and let cool completely. 
• Stir in cheese.
• Preheat oven to 425 degrees. 
• Roll out pastry on a lightly floured surface to a 14-inch square. 
• Cut into four 7-inch squares; place a quarter of beef mixture on each. 
• Brush edges with egg, then fold one corner of each pie over, forming a triangle. 
• Press edges to seal.
• Place pies on a parchment-lined baking sheet. 
• Brush tops with more egg. 
• Cut 2 vents in each top; freeze 10 minutes. 
• Bake until golden brown, about 20 minutes. 

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks

1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

• Brown beef or turkey over medium high heat until no longer pink.
• Drain fat and add in the taco seasoning and water.
• Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
• Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
• Place seasoned meat on top of Fritos.
• In a saucepan, heat cheddar cheese soup and milk over low heat.
• Once warm, pour cheese mixture on top of meat.
• Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
• Remove pan from oven and scoop desired amount onto plate. 
• Top with favorite toppings!

Jack O’Lantern Shepherd’s Pie Stuffed Peppers

Tasty beef and veggie mix topped with cheesy mashed potatoes stuffed into ghoulish peppers Thank you Cupcakes and Kale Chips

4-6 orange peppers 
1 pound ground beef
1/2 medium onion, chopped 
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
1/4 cup Worcestershire sauce
1 1/2 cups beef broth
4 cups, or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1 pound Russet potatoes, peeled and cut into about 1 inch chunks
1/4 cup Greek yogurt or sour cream
1/4 cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided

• Slice the top off of each of the peppers and reserve. 
• Remove the seeds and, if desired, use a paring knife to carve a jack o'lantern face into each pepper.
• Heat a skillet over medium heat 
• Add the ground beef, onion, garlic, and a pinch of salt and pepper  
• Cook, breaking up the meat, until it is browned. 
• Drain any excess grease. 
• Stir in the tomato paste, Worscestershire sauce, and beef broth. 
• Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
• While the meat is cooking, place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. 
• Remove cover and boil for 10-12 minutes, until fork tender. 
• Drain and return to the pot
• Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. 
• With potato masher or hand mixer, mash to desired consistency.
• Preheat your oven to 350°F.
• Divide the meat mixture between the peppers
• Top with the mashed potatoes and remaining cheese, and place in a glass baking dish.
• Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.

Beef and Spinach Pasta Bake

A simple pasta bake using fresh ingredients, full of flavour and oh so delicious! It is a very filling dish, so beware! What looks like a small portion on your plate is certainly going to fill your tummy! Thank you Love Foodies

2 Cups of your favorite pasta cooked and drained.
1 lb Ground beef pork, chicken or soya

1 Package of fresh or frozen spinach 
1 medium onion chopped
3 cloves garlic finely chopped
2 teaspoons Worcestershire Sauce or Balsamic Vinegar
2 Tablespoons Cornstarch
1 cup sliced mushrooms 
Salt & Pepper

Cheese Sauce

3 Tablespoons butter
1/3 cup All Purpose Flour
1 1/4 cups Milk
1 1/4 cups Chicken Broth
1 1/2 cups grated Cheddar cheese
Salt & Pepper

• Peel & chop onion, garlic and mushrooms   
• Add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent 
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. 
• Add the spinach and Worcestershire Sauce 
• Season with salt & pepper.
• Leave to simmer very low whilst you make the cheese sauce. 
• Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Combine the milk and broth 
• Slowly add a little at a time and combine until smooth, 
• Add a little more of the milk / broth, combine. 
• Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick ..about 5 minutes  
• Season with salt and pepper if you wish...your cheese may be salty so taste the sauce first
• Add 3/4 of the grated cheese and combine. 
• The remaining 1/4 of the cheese is for the top of the bake.
• Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan
• Top with a layer of cooked pasta, then cheese sauce. 
• Repeat these layers, ending with the cheese sauce as the final top layer. 
• You should be able to make 3 layers altogether.
• Sprinkle the remaining grated cheese on top.
• Place in the oven for 45 minutes. 
• When done, remove and leave to set for 30 minutes or it will be  too slushy. 
• Allow to firm up a little then you can get the bake from the pan using a fish slice.

Stuffed French Bread

French bread stuffed with a cheesy and flavourful hamburger mixture. Slice into pieces and serve like sandwiches! Thank you Life in the Lofthouse

1 loaf french bread

1 pound lean ground beef

2 Tablespoons finely chopped onion

1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

• Preheat oven to 350° F. 
• Slice the french bread in half, lengthwise, so you have two equal pieces. 
• Scoop out the bread in the center of each piece. 
• Place bread in a large bowl and tear into small chunks. 
• Set the two halves of french bread onto a large baking sheet. Set aside.
• Brown the ground beef and onion in a large skillet, over medium-high heat. 
• Drain any grease.
• Add the celery and garlic to skillet. 
• Cook a few minutes until celery is tender. 
• Add soup, milk and Worcestershire sauce. 
• Season with salt and pepper. 
• Stir and cook mixture until heated; another 5 minutes or so.
• Add the beef mixture to the bread in the large bowl. 
• Stir to combine. 
• Pour mixture into the center of one half of the french bread. 
• Spread out evenly. 
• Top the mixture with the shredded cheese. 
• Top with the other half of bread.
• Bake for 10 to 15 minutes, or until cheese is melted. 
• Remove from oven and let stand 5 minutes before slicing and serving.

Beef Pot Pie with Cheddar-Onion Biscuits

Hearty Fall casseroles are some of my favorite dishes to make Thank you Melissas Southern Style Kitchen

2 lb extra lean ground beef
1 medium onion, diced
1 small green bell, seeded and diced
1 medium carrot, peeled and diced
2 medium potatoes, bite size cubes
3 clove garlic, minced
2 Tbsp soy sauce or Worcestershire sauce
seasoned salt and black pepper
2 [16] oz can sloppy joe sauce or meatloaf sauce or chili ready tomato sauce 
1/2 cup beef broth [plus additional as needed to thin]
1 cup frozen petite peas

Cheddar Drop Biscuits:
3 cup all-purpose flour, 
1½ Tbsp baking powder 
1½ tsp salt. 
1 tsp garlic powder
3/4 cup cold butter, cubed and divided
1 cup whole buttermilk
2 cup shredded sharp cheddar cheese
2 green onion, finely chopped

• Preheat the oven to 375°F. 
• Spray a 9 x 13 inch baking dish with cooking spray.
• In a large skillet, over medium-high heat saute the diced onion, carrot and bell pepper in a couple of drizzles of olive oil. 
• Season with seasoned salt and black pepper to taste.
• Cook for 5-7 minutes until softened and beginning to brown.
• Add the ground beef and cubed potatoes. 
• Cook until no pink remains in the ground beef, and the potatoes are fork tender, around 12-15 minutes. 
• Drain any excess fat from the pan 
• Add the minced garlic, soy sauce, sloppy joe sauce and beef broth.
• Cook just until heated through.
• Remove from the stovetop and add the frozen peas. 
• Mix well.
• Pour into the prepared baking dish.
• To make the biscuit topping: sift together the flour, baking powder, salt and garlic powder.
• Cut ½ cup plus 2 Tbsp cold butter into the flour until it resembles cornmeal.
• Add the cheddar cheese and diced onion. 
• Toss until combined.
• Make a well in the center and add the buttermilk. 
• Stir through until the dry ingredients are fully moistened.
• Use 2 Tbsp, ¼ cup measuring cup or a 4 oz ice cream scoop to divide the dough into even portions. Arrange on top of the filling.
• Melt the remaining 2 Tbsp butter and brush the tops.
• Bake for 30-35 minutes or until golden, bubbly and the biscuits are cooked through.

Cheesy Spanish Rice Skillet

This Cheesy Spanish Rice Skillet is the perfect meal to add to your weeknight dinner rotation. Serve this with refried beans and flour tortillas to complete the meal. Thank you Mommys Kitchen

1 1/2 - cup long grain rice
1 - tablespoon canola or olive oil
1 - (14.5 oz) can diced chili ready tomatoes 
1/2 - cup mild salsa or picante sauce
1/2 - teaspoon ground cumin
1/4 - teaspoon Mexican oregano
1/2 - teaspoon onion powder
1/2 - teaspoon garlic powder
1 - teaspoon chili powder 
4 - cups low sodium chicken broth
1 - lb lean ground beef or turkey, browned
1 - small onion, chopped
1 - clove garlic, minced
salt and pepper, to taste
1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend
fresh chopped cilantro for garnish 
  

• Preheat oven to 350 degrees. 
• Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color. 
• Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. 
• Stir to combine. 
• Bring the mixture to a  boil and then reduce heat to low and cover. 
• Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.    
• While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. 
• Drain off any grease. 
• When the rice mixture is done add it to the ground beef and gently mix to combine. 
• Add salt and pepper to taste if needed.  
• Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. 
• Remove from oven and add chopped cilantro and serve. 

Pizza Burger

Another incredibly easy recipe from Mari at My Little Corner of the World

1 pound ground beef, browned and drained
1 can pizza sauce
2 teaspoons Italian Seasoning
8 ounces shredded mozzarella cheese
8 hamburger buns

• Stir together ground beef, pizza sauce and Italian seasoning 
• Stir in Mozzarella cheese.
• Split buns in half, then spread meat mix evenly over each half.
• Place buns under broiler until lightly browned.

Salisbury Steaks

 

2 lbs uncooked ground beef...

3 tablespoons Worcestershire sauce (or more if you desire)

1 teaspoon garlic powder

1 dash salt and pepper

2 cups beef gravy

 

• Pre heat oven to 350-375°F
• Take a cookie sheet and cover it with foil
• In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste.
• Mix well with your hands.
• Make patties according to the size you want.
• Place patties on foiled cookie sheet.
• Bake until done to your preference (for well done-30 minutes or so).
• When patties are done, make gravy according to package instructions.
• Pour brown gravy on top and enjoy with some mashed potatoes!

Slow Cooker Meatloaf

Quick and easy to throw together. Making in the slow cooker guarantees it doesn’t get dried out..and keeps its shape for slicing. Thank you Recipe Chatter



2 pounds ground beef

1/2 cup chopped green peppers

1/2 cup chopped onions

2 eggs

1 1/2 teaspoon salt

1 cup Ritz cracker crumbs

1 1/2 cup ketchup, divided

1 teaspoon yellow mustard

1/4 cup brown sugar

 

• In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup.
• Use a spoon or your hands to incorporate the mixture.
• Line your slow cooker with aluminum foil and spray with non-stick spray.
• Shape the meat mixture into a loaf and place in slow cooker.
• Cook on LOW for 6-8 hours.
• In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf.
• Let cook for remaining 15 minutes.
• Let cool, slice and serve.

 



Giant Beef Empanadas

This recipe was recommended by Jerralea at Jearraleas Journey. I cant wait to try it. Thank you Christy Jordan's Southern Plate



 

1 pound lean ground beef

1 cup onion, chopped

1 cup green pepper, chopped

1 can (14.5oz) Diced Tomatoes, undrained

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

2 cups of grated cheddar cheese

2 refrigerated ready made pie crusts (Karen uses Pillsbury)

1 egg yolk mixed with 1 Tablespoon water (Optional)

 

• Cook beef, onions & green pepper in skillet until meat is no longer pink
• Drain.
• Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
• Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
• Place one unrolled pie crust at one end of greased cookie sheet.
• If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada)
• Place half of beef mixture on half of pastry  like half moon shape ‘D’, leaving one inch border around edges.
• Sprinkle with about ½ of cheese being careful not to over fill with either beef or cheese
• Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
• Brush top with yolk mixture. (You should have a half moon shape)
• Repeat above with remaining pastry.
• Bake at 400 for 20 – 30 minutes or until golden brown.
• Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole

Sloppy Joe Spuds

Simple, fast and filling. Thank you Mommy Hates Cooking

1 Lb Ground Beef Chuck

1/2 Cup Onion, Finely Chopped
8 oz Can Tomato Sauce
2 Tbsp Honey
1/4 Tsp Dry Mustard
1/2 Tsp Salt
1/4 Tsp Pepper
4 Baked Potatoes, Cooked
Cheese

• Brown the meat in the skillet on medium heat and then drain. 
• Once drained add in the onion and cook for 3 minutes stirring in the remaining ingredients. 
• Simmer for another 5 minutes.
• Top this over a sliced and buttered baked potato then top with cheese.

Stuffed Peppers

 One of our family favourites. Easy and delicious

                                                                                        

4 large bell peppers (any colour)
1lb lean (at least 80%) ground beef 
2 tablespoons chopped onion                           
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) organic tomato sauce                                                                                          
3/4 cup shredded mozzarella cheese

• Cut thin slice from stem end of each bell pepper to remove top of pepper.
• Remove seeds and membranes
• Rinse peppers.
• Cut thin slice from bottom of each pepper so they stand up straight.
• In 4-quart Dutch oven, add enough water to cover peppers.
• Heat to boiling; add peppers.
• Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown
• Drain.
• Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot
• Heat oven to 350°F.
• Stuff peppers with beef mixture.
• Stand peppers upright in ungreased 8-inch square glass baking dish.
• Pour remaining tomato sauce over peppers
• Cover tightly with foil and bake 10 minutes.
• Uncover and bake about 15 minutes longer or until peppers are tender.
• Sprinkle with cheese