6 lg Bell peppers; cored
1 lb Ground beef
1 c Rice; cooked -OR-
1 c Instant rice
26 oz Jar marinara sauce
2 ts Salt
1/2 ts Garlic granules
1 md Onion; diced small
1 ts Dried leaf oregano
Cut a slice from stem end of peppers. Remove seeds and
wash thoroughly. Put the peppers in the microwave and
nuke for one minute. Wait a minute, then nuke for a
second minute.
Remove peppers.
Dice the onions. An "as seen on TV" onion chopper with
the small die plate works very well here. Dice the
tops that you removed from the peppers at the same
time.
Pull on your rubber gloves and dump everything except
the peppers and marinara sauce into a mixing bowl.
knead and squeeze and mix like you are making mud pies
until all ingredients are well distributed.
Stuff each pepper and stand upright in crock pot.
Pour marinara sauce over peppers. Cover and cook for
3 hours (approx) on high. Or 5 hours on low. Test a
pepper with fork for doneness.
Serve with sauce over the pepper. Side with au gratin
or mashed potatoes and green beans or corn. If serving
mash - the sauce makes an excellent gravy.
