6whole bell peppers preferably red, yellow and orange peppers (par-boiled)
8 ounces80/20 ground beef
1 1/2 cups spagetti sauce
1medium onion, diced
1garlic clove, minced
1medium zucchini, diced (optional)
4Roma tomatoes, diced
1 cupcooked rice
salt and pepper
2 cupscheddar/colby shredded cheese mix, divided
Preheat oven to 350 degrees. Remove the tops of the peppers; discard all the seeds and membranes. (par-boil)
In a large skillet, over medium heat, brown the ground beef. Season with salt and pepper to taste. Cook completely through, breaking up all lumps. Skim off fat and discard. Move beef to a small bowl.
Put about 1 tablespoon of olive oil in the skillet, add onion and cook for 3-5 minutes until beginning to soften. Add the garlic and zucchini (optional) and cook for another minute. Add tomatoes and spagetti sauce. Cook until everything is heated through, 2-3 minutes. Stir in beef, cooked rice and 1 1/2 cups cheese.
Place peppers, cut side up in a baking dish just large enough to hold them upright. Fill the peppers with the mixture and top each with the remaining cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and slightly browned, another 15-20 minutes. Serve immediately.