Stuffed Bell Peppers

Another hobby of mine is cooking.
I have never been real excited about Stuffed Bell Peppers. You know the ones, Peppers crammed full of hamburger and rice then smothered with tomatoe sauce. Edible but not very exciting. Well I tried a new recipe the other night and I think it is a keeper.

6 Bell Peppers (cut in half length wise)
2 1/2 cups rice
2 pounds ground meat
1 onion, diced
2 cloves garlic, diced
1 14 oz can diced tomatoes with juice
1 10 oz can of Rotel tomatoes and green chilies
16 oz grated cheese (I used fresh Chevre but you can use whatever you like.)
Salt & Pepper

Preheat oven to 400.

Cut & clean Peppers then wilt them in boiling water for about 5 minutes.
Cook the rice according to package directions.
In a medium skillet brown the meat, onion and garlic.
In a medium saucepan bring the Tomatoes and Rotel to a boil then reduce heat and simmer for about 5 minutes.
Combine Meat, Tomatoes, Rice add salt & Pepper to taste and mix well.

In a 9 X 13 baking dish place peppers skin side down and fill them with the meat mixture. Cover with aluminum foil and bake far approx. 15 minutes. Remove the foil and sprinkle cheese on top. Return to oven Uncovered for about 5 minutes to melt the cheese.

Maybe I was just really hungry but I thought they were terrific!