A traditional Italian dish that is easy enough for a weeknight meal. Use ground turey or chicken for a leaner main course.
Preheat oven to 350°
Cut the tops of the peppers off. Remove stems and seeds from inside of peppers and discard. Cut in half if you want to serve more people
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.
I cut the peppers in half and filled the halves, but you can serve the entire pepper if you have a hungry crowd.
Add additional ingredients such as corn, carrots, chopped tomatoes to beef mixture before stuffing peppers.