I made these stuffed peppers yesterday morning and reheated each pepper half for two minutes in the microwave. My steps to making these fairly light stuffed peppers are to cut 3 peppers in half and clean out the large ribs and seeds. Microwave the pepper halves for 6 minutes in a 9 x 9 square glass dish. While the bell peppers are softening in the microwave, sauté 1/4 lb. ground beef, diced onions, any usable chopped leftover parts of the peppers, oregano, red pepper flakes, and salt. Combine the meat mixture with 1 1/2 cups of cooked white rice and your own or jarred tomato sauce.

Fill the 6 halves with the meat and rice mixture and pour any excess sauce over the top of the stuffed peppers. Bake in the oven, covered, at 350F for 30 minutes. Uncover and bake an additional 10 minutes. Garnish with Parmesan cheese, basil, and a drizzle of olive oil.

You would be surprised at how far that 1/4 lb. of ground beef goes. It flavors and gives texture to the peppers. I used to use way more beef and I actually like these stuffed peppers better.