Easy Stuffed Bell Peppers

Preheat the oven to 400.

Cook the rice according to the directions, and allow it to set.

Cut out the middle of the bell peppers including the stem. Rinse the seeds out in the sink. Place the bell peppers in a large pot and cover them with water. Try to fill the middles with water so they wont float. Bring to a boil and cook until soft. You don't want them to turn to mush, just to be soft enough for a fork to slide easily into them.

While the peppers are softening, cook the ground meat in a skillet on high until no longer pink. Turn the heat to medium and mix in the spaghetti sauce, rotel, and garlic powder. Allow it to warm.

In a large mixing bowl, (or the pot you cooked to rice in) mix in the rice, fully cooked ground meat sauce mixture.

On a baking sheet. Place the bell peppers holes up, and carefully stuff them full of the rice mixture. They will break easily, so be very gentle with the peppers. Top with 1/2 cup of cheese, and place them in the oven. Allow the cheese to melt.

Let sit for about 5 minutes and serve.

Chef's Note & Story

Remember to be delicate with the boiled bell peppers, they will rip easily. However, if they do rip, don't worry. Split them in half, stuff each side and cover it in cheese. No one will know the difference. ;)