This week, Chef Stephanie Berghoff with The Home Cook, shows Tina Redwine how to make stuffed peppers.

Brown 1 lb. of ground beef and a half of a diced onion in skillet.  Season with salt and pepper.

While the beef is browning, cut the peppers in half and cut out the insides using a paring knife. 

Bake the peppers at 375 for 2-3 minutes just to soften them

Once the beef is cooked through, add in two cups of cooked rice and 16 oz. of tomato sauce.  Stir to combine.

Spoon about a cup of the meat mixture into each pepper and top with your favorite shredded cheese, such as mozzarella

Spray a sheet of aluminum foil with a non-stick spray before covering the peppers.  Put into a 375 oven for 10 minutes.  Remove foil and bake for another 5 minutes until the cheese is browned and bubbly.