Stuffed Peppers

If by chance you can bake these the day before (minus the cheese), they will be even more flavourful.  Just reheat, covered, in a 300^o oven for 30 minutes, then top with the cheese and broil. 

 This serves two, but is easily multiplied. 

1/3 lb ground meat (sausage, pork, lamb, beef, chicken, turkey…)

¼ lb button mushrooms, diced

1 onion, diced
2 cloves garlic, minced
¾ c of your favourite tomato-based pasta sauce (homemade or otherwise)

1 t Italian seasoning
Salt and pepper (optional, depending on the seasoning in your pasta sauce)

4 T raw rice

Chopped parsley (optional)

Two bell peppers, cut in half top to bottom, seeded & deveined

¼ c grated Parmesan cheese (or whatever you have)

In dry saucepan over medium heat, brown meat.  Once juices have evaporated, add mushrooms, onion and garlic.  Continue cooking until the mushroom juices have evaporated as well.  Remove from heat and add the pasta sauce and Italian seasoning.  Taste to determine if salt and pepper are required.  Add rice and parsley, and stir to combine.  Spoon into the bell pepper halves, and place peppers cut side up in an 8 X 8 pan.  

Cover with foil, and bake in a preheated 350^o oven for one hour.  Uncover, sprinkle the cheese over the peppers, and broil until melted and beginning to brown.