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Stuffed peppers

Delicious stuffed peppers with a ground beef and and cheesy tomato sauce. Ingredients : Six peppers colors of your choice 1 1/2 pounds of lean ground beef 1 1/4 teaspoons kosher salt 1/2 teaspoon of pepper 1/4 teaspoon of red pepper flakes, optional  2/3 cup of diced onion 1 tablespoon of garlic, minced 1 1/2 cups of long grain white rice (cooked) You can use rice cauliflower instead for a lower carb dish 8 ounce can of tomato sauce 14.5 ounce can petite diced tomatoes (Do not drain) 1/2 teaspoon of Italian seasoning. 2 cups of shredded mozzarella cheese divided 2 tablespoons of chopped fresh parsley Directions : Preheat your oven to 350° Wash and dry your peppers Remove the top of your peppers and clean out the inside to remove the seeds and the ribs Place your peppers upside down into a 9 x 13 pan then add one and a half cups of water to the pan. Cover your peppers with aluminum foil. Place your 9 x 13 pan of peppers in the oven for 20 minutes. Remove your peppers from the oven and allow them to cool for a few minutes. While your peppers are baking in the oven, start your filling. Add your ground beef with your salt and pepper into your large skillet and brown until it’s almost done then add your onions and allow this to cook until your onions are soft. Add your garlic and let your garlic cook for 30 seconds. Now add Your tomato sauce, diced tomatoes, Italian seasoning, rice, and cheese. You can also add your red pepper flakes at this time.  Stir everything together until it’s mixed and heated thoroughly. When your peppers are ready, remove them from your 9 x 13 pan and pour the water off of the pan. Place your peppers back into your 9 x 13 pan next to one another right side up Take a spoon and fill your peppers with the filling until they are full. Add a nice helping of the mozzarella cheese to the top of each pepper Use the same piece of foil that you covered your peppers with spray a little bit of Pam on your foil and place this over the top of your peppers. Place your peppers back into the 350° oven and bake for 20 minutes covered Now bake for another 10 to 15 minutes, uncovered until your mozzarella cheese as well melted and a little brown on top. Chop some fresh parsley, approximately 2 tablespoons and add this as a garnish on top of your peppers when they’re finished.  Enjoy!