Julie's recipe for Stuffed Peppers

Julie's Stuffed Peppers

6-8 large peppers (yellow & red are more sweet)

1 large onion - diced

3 cloves garlic - minced

1/2 lb package lean ground beef (this size varies on how many peppers you want to stuff)

1 can stewed/diced tomatos (large can)

1 small can italian sauce (or homemade, but that's another recipe)

2 tbspoons dry basil - or 4-5 fresh leaves chopped up

1 teaspoon oregano

1 teaspoon salt

pinch of pepper - if you like (can also be chili peppers)

2 cups cooked white rice (whatever kind you like)

1 cup parmesan cheese

1/2 cup breadcrumbs (or cracker crumbs)

1 large baking pan/casserole dish (13x9x4) - large enough to stand up 8 peppers

In a non-stick frying pan brown beef (medium-high heat). Add chopped onion. Cook 3-5 minutes until onions become translucent. Add garlic, cook another 2-3 minutes. Add can of stewed tomatos, salt, pepper, oregano and basil. Let the liquid reduce, about 10-15 minutes on medium heat. Should look like red ground beef when done, with a little liquid still in there. Mix in cold rice, parmesan cheese and breadcrumbs. The mixture should be sticky and slightly wet. That's ok! Cut off top of pepper. Keep top. Stuff pepper, add 2-3 spoons of sauce to the top. Put top of pepper ("lid") back on. Stand peppers in pan, cover with tin foil. Cook until peppers are soft. Usually 350 degrees (middle/lower rack) for 1.5-2 hours. Let cool for 15 minutes.

Buon appetito!