Stuffed Peppers

6 Green Bell Peppers
2 tbsp Vegetable Oil
1/2 large onion, minced
1/2 red bell pepper, minced (you can use green pepper, if you want to use the scrap from trimming the pepper, but I like the contrast of the green and red pepper taste)
1 lb lean ground beef
2 to 3 garlic cloves minced
salt and pepper to taste
Red Pepper flakes (I love spicy, so I use a large pinch, but adjust to your taste)
2 cups of cooked rice (I like to undercook the rice, because it will continue cooking in the oven)
Small can of tomato sauce (8 oz can)
Boiling water

Preheat oven to 350 F.
Wash and cut the tops off of the peppers. Remove all of the seeds and veins from inside the pepper.
In a large saute pan, brown meat, drain and set aside. In same pan, heat oil. Add onion, garlic and pepper and cook until soft, about 5 minutes. Return meat to pan, stir in pepper flakes, and tomato sauce. Reduce heat to low, and cook for about 15 minutes. Add rice and stir until well combined.
Place pepper cleaned paper in a large baking dish. I like a little bit of the mixture sticking out of the top of the pepper, but do not pack in the mixture. Once all of the peppers are stuff, fill the baking dish with boiling water (you can the water to be about half way up the peppers. Add a large pinch of salt to the water. Cover with foil and bake for about 30 minutes, the pepper should be fork tender. Remove foil and bake for an additional 15 minutes, to crisp the top of the stuffing a bit.

Let rest for about 5 minutes before serving.

This weekend I made this recipe with orzo instead of rice and it was just as yummy. I think the orzo was lighter than the rice. Just cook the orzo four about 5 or 6 minutes and drain. It will continue to cook in the oven.