This recipe is a slight variation of this Betty Crocker Stuffed Pepper recipe.
4 large bell peppers (used 6 medium ones)
1 lb ground meat (I used venison)
1 cup cooked brown rice
1 clove garlic
2 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 small onion, chopped
1 tsp salt
Black pepper to taste
Cut thin slice from stem end of each bell pepper to remove top. Remove seeds and membranes, rinse. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
In large pot, add enough water to cover peppers. Heat to boiling, add peppers and cook about 2 minutes, drain.
Cook ground meat and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until browned, drain. Stir in rice, salt, garlic and 1 cup of the sauce. Cook until hot. Heat oven to 350 degrees. Stuff peppers with mixture. Stand them upright in un-greased 8-inch square glass baking dish. Pour remaining sauce over peppers. I also put any remaining meat/rice mixture all around the base of the peppers with some sauce on it.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender, sprinkling with cheese the last 5 minutes until it melts. They tasted great.
The whole meal involved cucumbers, tomatoes and peppers from the garden, and venison my husband hunted. Somehow that made it taste even better!