Stuffed Red Bell Peppers

Another Recipe from my book from Lori…
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This one is on page 80…

4 Red bell Peppers
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1/4 cup extra virgin Olive Oil
1 yellow onion, chopped
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6 garlic cloves, chopped
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1 pound ground chuck
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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
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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.
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Heat the olive oil in a large skillet over medium heat. Add the onion
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(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 garlic
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and saute until tender and golden brown.
Add the ground beef and brown,
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stirring until crumbly.
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Drain and remove from the heat.
add the rice, tomatoes with green chilies and oregano.
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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
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Bake in a preheated 350-degree oven for 1-hour.
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