4 Red bell Peppers
1/4 cup extra virgin Olive Oil
1 yellow onion, chopped
6 garlic cloves, chopped
1 pound ground chuck
1 1/2 cups cooked rice
1 can canned tomatoes with green chilies (I just used Rotel)
1 tablespoon chopped fresh oregano
salt and freshly ground pepper to taste
The recipe in the book says to boil the peppers before stuffing them. Well I do not do this step as I can NOT stand soft, soggy bell peppers. So when doing bell peppers I NEVER boil them. Sorry this girl likes them crunchy still.
so I am skipping that part in the recipe. I washed and then cut 1 inch from the stem end of the bell pepper and removed seeds.
Heat the olive oil in a large skillet over medium heat. Add the onion
(I also use the tops of the bell pepper and cut off around the stem and chop them up and add them in with the onions)
and saute until tender and golden brown.
Add the ground beef and brown,
stirring until crumbly.
Drain and remove from the heat.
add the rice, tomatoes with green chilies and oregano.
season with salt and pepper and mix well
Spoon the filling into the bell peppers.
At this point I cut the bell peppers in half and fill each half, and then topped them with the extra can of rotel, and a small can of green chilis
Bake in a preheated 350-degree oven for 1-hour.