It's super simple.
3 or 4 green peppers that can stand...we do one per adult and one for two kids
1lb hamburger meat
1 Jar of your favorite tomato sauce
1 cup of five minute rice
3/4 cup of water
shredded mozzarella cheese
frozen corn (optional)
1 pint of cherry or grape tomatoes (optional)
Cut tops off peppers and clean the insides out (seeds and white center). Put enough water in a large pot to submerge the peppers (I usually only do one pepper at a time while I make the filling) and bring it to a boil...place peppers in it until they are softened. Drain out the water and place in a 9x13 glass dish.
While the peppers are cooking you can start the stuffing!
Brown the meat in a skillet and drain off fat. Pour in 3/4 of the tomato sauce and tomatoes. Cover and bring to a boil on medium to low heat. Stir in cup of rice and the water...put cover back on. You could add the frozen corn in now if you want. When the tomatoes begin to pop with gentle pressure and rice is soft it is ready!
Spoon meat mixture into each pepper...we always have more than will fit in the peppers so just let it spill over into the dish! Sprinkle with cheese and cook at 375 until the cheese is completely melted.
I know this isn't very technical...this recipe started as a left over type meal. You know, when I had some of this left over and some of that left over for meals during the week. And there you have it! Perfectly imperfect!