Stuffed Bell Peppers

Serves 2-6 depending on if you cut the peppers in half

4 Bell peppers (any color)
1 lb. ground beef or ground turkey
Olive oil
Salt and Pepper
2 Teaspoons Italian seasoning
1 onion, chopped
2 garlic cloves, minced
1 cup cooked rice, any type-long grain, brown, white
2 cups pasta sauce
1-2 cups mozzarella, shredded

Preheat oven to 350°

Cut the tops of the peppers off.  Remove stems and seeds from inside of peppers and discard. 

Heat a couple tablespoons of olive oil in a large skillet.  Add beef, salt, pepper and Italian seasoning. Cook meat until browned.  Add onions and garlic and cook until softened. Add 1 cup pasta sauce, 1 cup of cheese and rice.  Heat through until cheese is melted. 

Spread remaining cup of pasta sauce in bottom of baking dish.  Fill peppers with beef mixture and place on top of sauce in dish.  Cover with foil and bake for 35 minutes or until peppers are soft. 

Remove foil and top peppers with more cheese.  Place back in oven, uncovered, for an additional 10-15 minutes or until cheese is melted.

Serve with more sauce if desired.

Notes:
* I cut the peppers in half and filled the halves, but you can serve the entire pepper if you have a hungry crowd.  
* Add corn, carrots, chopped tomatoes to beef mixture before stuffing peppers.