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