Stuffed Bell Peppers

First, this is a cool pan meant for meatloaf. Obviously, I use it for Stuffed Bell Peppers, too. The top pan has holes so that any fat can drain off and into the bottom pan. There's about an inch between the two pans when they are stacked.





Instead of just slicing the bottom of the peppers enough to stand straight, I cut enough so there are holes so that fat can drain through. This matters most when you are using something other than lean ground beef.





Here they are just out of the oven...



Here's one on my plate with Sundried Tomato Orzo. (Just stir Classico Sundried Tomato Pesto into the cooked and drained orzo.)

STUFFED BELL PEPPERS

1 pound lean ground beef
1 1/2 cups corn bread stuffing (Pepperidge Farm)
1 can diced tomatoes, drained
1 cup diced onion
1 egg
1/2 cup chili sauce (Heinz)
1/4 cup sun-dried tomato pesto (Classico)
4 large green bell peppers

Mix all ingredients except bell peppers in a large bowl. Divide into four portions; set aside. Cut tops off of bell peppers; remove seeds. Cut bottom of bell pepper so that it will sit up straight. Put bell peppers in a large bowl and cover with plastic wrap. Heat in microwave for 2 or 3 minutes. Place a portion of meat mixture in each bell pepper and top with extra chili sauce. Place in a casserole dish.

Bake at 350 degrees for 55 to 60 minutes or until internal temperature reaches 160 degrees.

Yield: 4 servings

Tips: Since I'm cooking for only two, I just buy and cook two bell peppers. But, I go ahead and mix up the entire meat mixture and freeze two of the portions for another time.