|6||Bell Peppers, any colour|
|2 cups||Lean Ground Beef|
|½ pkgTM||From the FarmTM Thick Cut|
|1½ cup||Tomato, diced|
|3/8 cup||Onion, minced|
|2 Tbsp||Garlic, minced|
|2 cups||Tomato Sauce, use a flavoured pasta sauce for increased flavour|
|1 Tbsp||Parsley, finely chopped|
|2 each||Grilled Vegetables, optional|
Cut off tops of peppers and remove seeds and spine. Place 1 inch of water in a deep pot and bring to a boil over high heat. Reduce heat to low and then add peppers. Cover and cook for 4 to 5 minutes, or until peppers are tender. Remove and drain on paper towel.
Cook ground beef in a large non-stick skillet or frying pan over medium heat until fully cooked (about 8 minutes). Stir in From the FarmTM Thick Cut, onions, garlic, diced tomatoes and grilled vegetables. Continue cooking until potatoes are tender.
Allow mixture to cool for 10-15 minutes.
Heat oven to 350°F and place peppers (open side up) on a large baking sheet or shallow roasting pan.
Evenly place the mixture into each of the peppers. Pour tomato sauce in pan around stuffed peppers. Cover; bake 20 to 25 minutes or until peppers are tender.
To serve; spoon sauce over peppers and add parsley.