Stuffed Bell Peppers

3/4 pound of ground beef

4 green bell peppers, halved with seeds/membrane removed

1/2 cup onion, chopped

2 garlic cloves, diced

1 cup cooked rice (I used multigrain, but any rice will do)

1 cup tomato basil sauce

1 tsp. salt

1/8 tsp. ground red pepper

1/2 cup shredded parmesan cheese

1 Tbs. extra virgin olive oil

Preheat oven to 350.

Cook the rice according to directions. Set aside for later use.

Line a baking sheet with aluminum foil. Place bell pepper halves on the tray, cut side up. Sprinkle with kosher salt.

Saute onion and garlic in a little bit of extra virgin olive oil. After they have begun to caramelize, add the ground beef, salt and pepper. Simmer until cooked through. Drain excess fat, then return to pan.

Add cooked rice and tomato sauce to meat mixture, and heat through. Make sure that the rice, meat and tomato sauce are evenly distributed. Stuff each bell pepper (I stuffed each just to the brim, but add more if desired), then replace on baking tray. Bake for 25 minutes, then sprinkle shredded parmesan cheese onto each of the halves. Bake for an additional 5 minutes, or until the cheese has melted.