Wild Rice Stuffed Beef Bell Pepper By Jannette Basham

Ingredients:

• 1 tbsp olive oil
• 1/2 cup wild rice
• 2 cups chopped onions
• 3 – 4 garlic cloves, chopped
• 1 lb Kosher ground beef
• 2/3 cup tomato juice
• 10 grape tomatoes, cut in half
• 4 bell peppers of choice, we like red
• 4 slices of Munster cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper

Instructions:
One: Cook rice accordingly.

Two: Preheat oven to 400 degrees. Add oil and onions to a large saute pan and cook over medium high heat for about 2 minutes. Add the garlic and saute for another minute. Add the beef, tomato juice and seasoning. Cook until the beef is done all the way through, about 10 minutes. Add tomatoes and black pepper, cook covered for another 5 minutes.

Three: Fill a large pot half – full with water and bring to a boil. Wash and cut the tops off of the bell peppers and clean out the seeds. Add the peppers to the boiling water with the tops too. Cook covered for 5 minutes or until tender. Remove peppers and dry on a paper towel.

Four: Add cooked rice to beef mixture and stir. In a glass baking dish stand peppers and fill with rice and beef mixture. Top the pepper with a slice of Munster cheese and place the top on pepper. You can also choose not to put the top on, and the cheese wont stick to the pepper top. Bake for 15 minutes.