Ingredients

• 6 Medium Size Bell Peppers, Any Color
• 2 Tbsp. Olive Oil
• 1 Medium Sweet Onion, Chopped
• 2 Stalks Celery, Chopped
• 2 tsp. Garlic, Chopped
• 1 Cup Roma Tomato, Diced
• 1 – 24 oz. Jar Salvaggio’s Marinara Sauce
• 1 tsp. Oregano, Dry, Crushed
• 2 tsp. Kosher Salt
• 1/2 tsp. Ground Black Pepper
• 1 Ex. Large Egg, Beaten
• 1 ½ Lbs. Ground Beef
• 1 ½ Cups Cooked Rice
• Optional: 1 Cup Shredded Cheese (Cheddar, Mozzarella or other)

Instructions

1. Heat the oven to 350° F.
2. Cut tops off of the bell peppers then remove the seeds and membranes.
3. Chop edible part of tops and set aside.
4. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat and simmer for 5 minutes. Drain and set aside. (NOTE: for a stronger pepper flavor, this step can be omitted and you can stuff the peppers while still raw.)
5. Heat olive oil in skillet over medium heat until hot. Sauté chopped bell pepper (from tops), chopped onion, celery and garlic for about 5 minutes, or until vegetables are tender.
6. Add the Roma tomatoes, Marinara, oregano, salt, and pepper. Simmer for about 10 minutes.
7. In a large mixing bowl, combine the egg with the ground beef, cooked rice, and 1 cup of the Marinara mixture. Mix well.
8. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
9. Cover the baking dish lightly with tin foil. Bake for approximately 1 hour or until peppers are tender and the meat mixture is fully cooked and firm.
10. Optional: Top stuffed peppers with a little shredded Cheddar cheese just before they are done; bake or broil until cheese is melted.