Italian Stuffed Peppers

Italian Stuffed Peppers

6 whole bell peppers
1 pound extra lean ground beef
1 medium onion chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
2 cups fresh mushrooms chopped
1-1/2 cups cooked rice
1/2 cup tomato sauce
2 onces mozzarella cheese

Seed and wash the peppers. Steam for 5-8 minutes. Set aside to cool.

In a Pam sprayed skillet, brown the ground beef & onions. Drain well.

Add the seasonings and the mushrooms. Cook until mushrooms are wilted &
onions are translucent. Stir in the tomato sauce.

Divide the ground beef mixture into each whole pepper. Divide the cheese
evenly over top of each pepper.

Place in a baking dish.

Bake in a 375° for 20-25 minutes for small peppers, 35-40 minutes for large
peppers or until peppers are fork tender.

Remove from oven & let rest for 5 minutes before serving.