1/4 cup chopped onions
1 tablespoon garlic
salt and pepper to taste
1 15 oz can tomato sauce (use half of the sauce in the mix and half to top the peppers)
mozzarella cheese
1 cup cooked rice
Brown the beef , add onion, garlic, salt and pepper. Drain well on paper towels. Add the beef back to the skillet and add the rice and half can of sauce.
Fill each pepper with the beef and rice mixture, leaving enough room to pour the tomato sauce on top. cover with foil and bake for 45 minutes at 350 degrees. Remove the foil and add grated cheese; return to the oven for 5 more minutes until the cheese is melted and bubbly.
Notes: Sometimes I use spaghetti sauce or add Italian seasoning to kick the flavor up a bit. My family doesn't like for our peppers to be crispy, so I pre-cook them for a few minutes in the microwave with about an inch of water in the bottom of the dish.
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