Meat, Tomato, and Mozzarella Stuffed Peppers

Day # 23

Meat, Tomato, and Mozzarella Stuffed Peppers

Serves 6

6 Large Bell Peppers (any color)
2 tsp. olive oil
1/2 cup finely chopped onion
1 green pepper, finely chopped
1.5 # ground beef  ( Mild sausage or turkey would work too)

1-2 tsp. seasoning of your choice (optional)
1 can Delmonte Diced Basil, Oregano, Garlic tomatoes

8oz of tomato sauce
2 cups low shredded cheese (Mozzarella or Italian blend work great)

Cooking spray

Directions: Preheat oven to 350 *F.  Heat 2 tsp. olive oil in a non-stick pan, sauté onion and pepper for 3-4 minutes, until just starting to soften. Remove the onion and pepper and set aside. Season and Brown ground beef until no pink. Drain any extra grease. Stir in onion, peppers diced tomatoes and tomato sauce. Simmer until mixture has thickened and liquid has cooked off, about 10 minutes, turn off heat.

While meat cools, Cut tops of bell peppers and clean out seeds.
Spray baking sheet with nonstick. Stir 1 1/2 cups grated cheese into meat mixture, spoon the meat-cheese mixture into bell peppers.  Bake for 10-15 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until pepper is slightly soft. Serve and Enjoy

Nutritional Facts:  415 Calories, 19 g Carbs

Picture is without cheese before baking in oven