Stuffed Peppers

Patricia Marie Halliburton

Ingredients:
2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

Directions:

1. In a large pot, bring about half a pot of water to a boil. Add the peppers and boil for 3 minutes; drain. 
2. In the same pot, brown the hamburger, onion and garlic; drain.
3. Add the tomatoes and seasonings to the meat mixture. Cook until the tomatoes are hot and remove from the heat. Stir in the 4 ounces of cheese. 
4. Place the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using.
5. Bake at 350ºF for 20-25 minutes.

Makes 4 servings
Can be frozen

Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn't allow it to melt properly.