Stuffed Bell Peppers

     As I promised in yesterday's post, today I'm sharing a really delicious and simple dinner. You can make stuffed peppers with all kinds of different fillings, but this one is a good baseline recipe. Served with a little extra rice on the side, they make a hearty meal that looks a whole lot fancier than it really is!

INGREDIENTS:
6 bell peppers---Choose ones that can stand upright.
1lb ground beef
1/2 large onion
1 clove of garlic
1 14oz can of diced tomatoes
about 1 1/2 cups of grated pepper jack or Monterrey jack cheese
2 cups brown rice (Save some for serving on the side.)
salt, pepper, and a light sprinkling of cayenne pepper

DIRECTIONS:
1. Preheat oven to 375. Chop garlic and onion. Slice the tops of the peppers about 1/2 inch from the stem, and clean out the seeds. Grate the cheese now too, and start the rice.

2. In a lage pan, brown the beef, then add the onions and cook until clear.
3. Add the garlic, tomatoes, and seasoning and lower the heat.
4. When the rice is done, mix in some of that until most of the tomato juice is absorbed (about half). Last, turn off the heat and stir in about 2/3 of the cheese, leaving enough to cover the tops of the peppers later.

5. Use a tablespoon to fill each pepper all the way to the top. Then cover each with more cheese.

6. Bake at 375 for at least 30 minutes. Serve with remaining rice.

Enjoy, and come back tomorrow for dessert!