On Monday morning I got up early to beat the heat and made stuffed peppers. Since I only had 8 ounces of beef I extended my stuffing with chopped onions, bell pepper, and mushrooms along with leftover rice from our take-out Chinese food last week. I had 4 red bell peppers and one small yellow pepper so I used the red peppers for the main dish and the yellow pepper chopped up in the filling. I also had a little of Rao’s basil and tomato sauce left which I extended with Muir Glen tomato sauce.

First I divided each pepper in half and microwaved them for four minutes to slightly soften them. Then I browned the ground beef and skimmed the fat off. Adding the vegetables was next and I cooked them with the meat until the onion was translucent. After adding the tomato sauce I popped the peppers in a 350F oven for 40 minutes.

At dinner we microwaved our peppers one at a time with a little more tomato sauce. They were so good that we decided to eat them again the next night!