Stuffed Peppers

This is probably one of my most favorite recipes in my arsenal. I always make the full recipe and then freeze half of the meat mixture and buy half the amount of bell peppers, so I have a cheap meal for some day in the future.

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What you need:

• 10 medium bell peppers
• 2 lb. ground beef
• 2 onion, grated
• 1/2 cup uncooked rice
• 1 small can tomato paste
• 3 tomatoes, chopped
• 1/2 cup water
• Salt and pepper to taste

Directions:

Cut tops off peppers and remove seeds.

Heat salted water to a boil and add peppers; cook for 5 minutes and drain.

Brown ground beef and onion. 

Add the rest of the ingredients and simmer for 15 minutes or until most of the liquid is absorbed.

Spoon meat mixture into peppers.

Place on a baking sheet and bake at 350 for 45 minutes to 1 hour.

**I freeze half of the mix to use at a later time because we're only a family of four and my toddlers split one pepper between them, so it'd be wasteful to make 10 stuffed peppers. If it's frozen before cooking, bake at 350 for 1 1/2 hours.