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Stuffed Bell Peppers

This is simple to make for up to 8 people.  I cooked 4, and had so much meat leftover I used it the next day in the Taco Chili.

1 pound of ground meat (lean beef, turkey, or sausage)
5 cloves of garlic, minced
1 medium onion, minced
6 large bell peppers
1-2 cups of shredded cheese (mozzarella works best)
4 tablespoons of tomato paste
3 tablespoons of olive oil
1 jalapeno, seeded and diced
1/2 bell pepper, seeded and diced
1 large tomato, seeded and diced

Preheat oven to 400 degrees.  Cut off the tops from the peppers and set aside.  Clean out insides and seeds from peppers.  Place in a foil-lined baking sheet.

In a skillet over medium heat, add oil and saute onion, tomato, jalapeno, bell pepper and garlic until soft.  Add meat, brown, and mix in tomato paste.  (I also added one cup of cooked rice, but this is optional). 

Fill cups to just below the top.  Fill remaining space with cheese.  Place bell pepper tops back on and bake until cheese is melted.

Serve with sides.


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