Veggies and meat, easy in one dish.

I like dishes like these, they get assembled, go in the oven and are done.
No extra things to do but clean the kitchen.
This was an Emeril Lagasse recipe from over 20 years ago that I tweaked (I took out the rice)
I’ve used pasta sauce for the tomato sauce and if you want it leaner use just beef.

4 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped shallots
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
8 ounces tomato sauce
1/2 cup cheese, mozzarella is good.

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat.
Add the shallots and chopped bell peppers and cook, stirring, until soft, about 3 minutes.
Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes.
Cook until the meat is browned, about 6 minutes.
Add the tomato sauce and stir well.
Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep.
Stuff the bell peppers with the meat mixture and place in the baking dish.
Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

About 5 minutes before done sprinkle with cheese and allow it to melt.

Remove from the oven and let rest for 10 minutes before serving.


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