Two-Way Stuffed Peppers

Stuffed peppers two ways: the traditional Italian style, and a fun Taco twist!  Make up a big batch of these and you'll have dinner tonight and lunch tomorrow.  They reheat very well and arguably taste even better the next day.

Traditional Italian

Ingredients:

• 1.5c cooked white rice
• 1 tbsp olive oil
• 1lb ground beef
• 1/2c diced white or yellow onion
• italian seasoning, salt, pepper
• 2 minced garlic cloves
• 1/2c + 1/3c italian dressing
• 1c tomato sauce
• 3 tbsp grated parmesan cheese, plus additional
• 1/3c shredded italian cheese
• 4 green peppers

1. Preheat the oven to 350 degrees.   
2. Cook white rice per the box to yield 1.5c and set aisde.
3. In a skillet, cook the beef in olive oil, along with some white onion, italian seasoning, salt, pepper and minced garlic for 5 min.  Add 1/2c of italian dressing.  Cook until the beef is browned and the liquid is gone.
4. Mix the beef with the rice, and add half of the tomato sauce, 1/3c italian dressing, 3 tbsp grated parm and 1/3c shredded italian cheese.
5. Cut the tops off the peppers, hollow them out, and stuff them.  Place then in a baking dish standing up, and pour more sauce over them.  Add enough water into the pan so that it covers the bottom third of the peppers.
6. Cover with foil and cook for 30 min.  Remove the foil,  add additional parm on top if desired, and bake 15-20 min more.

Taco Twist

Ingredients:

• 1.5c cooked white rice
• 1 tbsp olive oil
• 1 lb ground beef
• 1/2c diced white or yellow onion
• 2 minced garlic cloves
• salt, pepper
• 1 pouch taco seasoning
• 1/2c+ salsa
• hot sauce
• 1/2c+ taco blend cheese
• 4 green peppers

1. Preheat the oven to 350 degrees
2. Cook white rice per the box to yield 1.5c and set aside.
3. In a skillet, cook the beef in olive oil, along with some onion, salt, pepper and garlic for 5 min.  Add the taco seasoning and cook per the packet directions, until the liquid is gone.
4. Mix the beef filling with the rice, 1/3c salsa, some hot sauce and the taco blend cheese.
5. Cut the tops off the peppers, hollow them out, and stuff them.  Place then in a baking dish standing up, and pour more salsa over them.  Add enough water into the pan so that it covers the bottom third of the peppers.
6. Cover with foil and cook for 30 min.  Remove the foil,  add additional taco blend cheese if desired, and bake 15-20 min more.

You can make both types of peppers at the same time in the same pan for a little variety if you want.