Stuffed Peppers

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 lb. ground chuck
• 1 tsp. salt
• ½ tsp. pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 tsp. oregano
• 1 tsp. tarragon
• 1 cup cooked rice
• 4 large sweet bell peppers or 6 medium sweet bell peppers
• Garnish with: Cheddar Cheese, Green Onions, Sour Cream

Instructions

• Preheat the oven to 375 degrees.
• In a large sauce pan over medium high heat add the olive oil and onion, sauté for 3-5 minutes, until translucent. Pour the onions in a dish and set aside.
• Add the ground chuck to the sauce pan and break apart the meat with a spoon. Add the salt and pepper and continue to cook until the meat is no longer pink in the middle, approx. 8 minutes.
• Add the onions back into the pan and add the tomatoes, paste, oregano, tarragon and cooked rice. Stir to combine, reduce the heat to medium and cook for another 10 minutes.
• While the mixture is cooking, cut the tops off of the pepper and remove the seeds and membranes. Place the peppers in a glass dish with the cut side up. Microwave the peppers on high for 3 minutes.
• Fill each pepper to the top with the meat mixture and place back in the glass dish. Bake uncovered for 40 minutes.
• To serve, cut the pepper in half and top with cheese, green onions and sour cream if desired.

Notes