I have not been around in blogland much, due to being under the weather after I pushed myself way to far one day. I have to remember we cannot do it all in one day. Thank goodness for teas and tinctures, and healing foods (and rest). We are feeling better. As for our blogs being used for advertising on many websites, and so forth (I can't see any other reason for the source of views: howstuffworks, dominospizza, mayoclinic {not the blog readers interested in my actual blog}) the numbers continue to climb. I have not found a way to "opt" out either. If any of you find a new way to avoid this, blog elsewhere, find a new platform etc, please be sure to share. If your blog has ads, you are are not going to complain, ha ha! You are probably making a bucko-bucks with all these visitors to your blog. Okay, back to the update post . . .
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4 large bell peppers (any color)
1lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
ROUGH METHOD..
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain...
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot...
Heat oven to 350°F...
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers...
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese...