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Stuffed Peppers for Six
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| 6 | bell peppers - green, red, yellow, orange or a combination, tops removed and seeded | |
| 1-1/2 | lbs. | ground beef |
| 1 | Tablespoon | olive oil |
| 1 | medium onion, chopped | |
| 1/2 | teaspoon | dried oregano |
| 2 | cups | cooked rice |
| salt to taste | ||
| pepper to taste | ||
| 2 | cups | jarred spaghetti sauce, divided |
| 2 | cups | shredded mozzarella |
Directions:
Place peppers in boiling water, cover, reduce heat and simmer 6 to 8 minutes. Remove peppers and drain upside down on paper towels.
In a skillet over medium heat brown ground beef in olive oil. Add onions, and oregano, stirring occasionally. Reduce heat to low and add rice to meat mixture.
Add salt and pepper to taste. Add 1 cup spaghetti sauce and allow to simmer 5 minutes. Remove filling from heat.
Divide filling between peppers and place stuffed peppers in 9 x 13 baking dish. Pour remaining spaghetti sauce over peppers. Top each pepper with mozzarella and bake in 350 F. oven for 20 to 25 minutes.
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