Stuffed Hamburger Peppers

A quick healthy option for the entire family.

Preheat oven to 350 degrees F. Recipe typically makes enough for 5–6 stuffed peppers depending on the size of the peppers. If you have small children who will not eat an entire pepper, make four stuffed peppers and save the hamburger/rice mix for them to eat on its own.

• Cook rice. Use any brand you prefer — we like the Knorr Fiesta Sides Spanish Rice blend. (Approximately 10 minutes)
• Brown the hamburger. (2 lbs)
• Cut the tops off the bell peppers. Cut up the good parts of the tops and sauté them on the stove. Clean out the seeds and any membranes, then arrange the peppers in a baking dish with the hollowed sides face up.
• In a bowl, combine the cooked rice, browned beef, 1/2 can tomato sauce, cut-up pepper tops, and 1 cup of mozzarella cheese.
• Fill each bell pepper to the top with the mix. Use the remaining 1/2 can of tomato sauce to pour over the top of the peppers.
• Bake for 1 hour in the preheated oven until the peppers are tender. Using a second can of tomato sauce, baste each pepper after 15 and 45 minutes to keep it moist. In the last fifteen minutes, top each pepper with mozzarella cheese.