Stuffed red bell peppers is a dish I make about once a month. Growing up my mother always made them with green bell peppers but I find that riper peppers are easier on my digestion. I make a fairly thick meat sauce and use half of it for the peppers and save the rest for a pasta dinner. After microwaving the pepper shells for around 5 minutes, I add cooked rice to the sauce and then stuff the peppers with it. I top the stuffed peppers with a little plain tomato sauce from a can. The peppers bake in a 350F oven for 40 minutes. Then we enjoy our stuffed pepper dinner and have enough leftovers for a couple of lunches.