Stuffed Peppers

We just back from an amazing vacation to the Great Smoky Mountains in Tennessee. We had the best time but, now I'm ready to get back to my kitchen and cook. Today, I wanted to make something with bell peppers, and I decided this was just the perfect day to do it. I hope you enjoy this video and will give my recipe a try. Recipe below! Enjoy! Karen, Stephanie, & Paul Order your cookbook at: https://www.karenjonesfoodandfamily.com Contact us at: karenjonesfoodandfamily.com [email protected] [email protected] [email protected] Write us at: Food & Family PO Box 675 McCalla, AL 35111 Amazon store: https://www.amazon.com/shop/karenjonesfoodfamily Rada Knives: https://radakitchenstore.com/?rfsn=6926698.6c164b Ingredients: 3 bell peppers 1 lb ground chuck 1 cup cooked rice 1 med onion, diced 1 Tbsp Italian seasoning 1 Tbsp fresh garlic, minced 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 2 Tbsp parsley 1 28 oz can crushed tomatoes 1/4 cup parmesan, grated salt & pepper to taste Colby Jack, cheddar, mozzarella, or your favorite cheese, shredded Directions: Preheat oven to 400 degrees. Cut peppers in half and remove the ribs, stems, and seeds. Bring 4 cups of water to a simmer. Place peppers in simmering water for 10 minutes. Remove to a plate draining off all water. Brown ground chuck, adding onion, and garlic and cook until translucent. Sprinkle in the seasonings. Stir well and cook for 2 more minutes. Pour in half of the can of crushed tomatoes, and the parmesan cheese, combine well. Fold in cooked rice until well mixed. Stuff peppers generously. Spoon over remaining crushed tomatoes, sprinkle with extra parmesan. Cover with foil and place in oven and cook for 30 minutes. Remove from oven, remove foil. Add cheddar jack on top and bake for 10 more minutes.