stuffed peppers

Bell peppers cut in half vertically

Green will not be as sweet

Meat Mixture
¾ lb. ground sirloin
2 tablespoons of finely chopped onion
1 clove chopped garlic
1 cup cooked rice
2 oz fresh grated parmesan cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
8 oz tomato sauce, divided
generous grind of pepper
salt to taste
¼ teaspoon red pepper flakes

Sauce
8 oz tomato sauce
8 oz chopped tomato with juice
pinch of sugar
dash balsamic vinegar or red wine
3 slices of provolone cheese

Directions
1. Microwave cored, halved peppers for 2 minutes; plunge in ice bath to halt cooking.
2. Sauté onion in a little olive oil for two minutes; add garlic in last 30 seconds.
3. Add ground meat to pan and brown. Drain off fat and return to pan.
4. Add cooked rice, 8 oz of tomato sauce, oregano, parsley, pepper flakes, Parmesan cheese, salt and pepper.
5. Cook for five minutes, stirring frequently, or until thickened.
6. In the meantime, in separate pot, combine 8 oz of tomato sauce, 8 oz chopped tomatoes, pinch of sugar, dash of vinegar or red wine and cook for 10 minutes.
7. Put peppers in glass dish that’s been lightly sprayed with cooking spray.
8. Distribute meat mixture evenly among peppers.
9. Pour sauce over peppers.
10. Cover and refrigerate overnight. (This recipe is much more delicious if you allow the flavors to ripen.)

Bake at 350 for 25 minutes or until meat mixture is hot. Turn oven to 450 and place ½ slice of provolone cheese on each pepper half and bake until cheese is melted. Let stand for five minutes and serve.

Or you could just cook on intuition, which is what I prefer...