Stuffed Peppers

By Rashawn

1 lb. hamburger
½ to 1 cup onions
1 to 2, garlic cloves pressed
Salt & pepper to taste
2 cups uncooked rice
4 medium to large green, red, or orange peppers
2 to 3, 6 oz. cans of tomato sauce or 1 jar of
mom’s tomatoes sliced or fresh chopped
1 cup cheese (any kind)

Cook rice per directions. Cook hamburger, onions, garlic, and spices in skillet over med-high heat. Mix rice and hamburger mixture together. Put in tomato sauce.
Cut off tops of peppers and remove seeds. Boil for 10 minutes. Make sure water is boiling before adding peppers. When cooked removed peppers and drain upside down for about 5 minutes. Grease casserole dish and add 1/3 the cheese in the bottom of the peppers. Stuff peppers with mixture next. Place in casserole dish. Put remaining mixture around peppers. Top with remaining cheese.
Cover and cook at 350 degrees for 45 minutes. Last remaining 10 minutes remove lid for a crispy top.

* Lazy man’s way: chop peppers and add to hamburger when cooking, and mix cheese in casserole.

* To make healthier:
use less cheese, hamburger, rice
add wheat germ, crushed flax seed
add more veggies