Stuffed Bell Peppers

Instructions

Wash your bell peppers and slice off the tops.  Remove the stem but reserve the tops.  Remove seeds. Rub the bell peppers with oil (I use coconut oil) coating inside and out. 

Sprinkle salt and pepper and whatever your favorite seasoning is over the bell peppers (Feel free to make sound effects, it makes life so much more enjoyable and it keeps the neighbors questioning.)

Place the bell peppers on the grill as seen above or you can even roast them over the eye of your gas range. Make sure the bell peppers are the ones on the grill and not your fingers and shut the lid. Check on them often. Don't forget to roast the lids too.

Meanwhile, back in the kitchen... Mrs. Cottage is going to begin cooking your rice and cooking the ground beef seasoning well.  I use a bit of Lemon Pepper Mrs. Dash, and Celtic Sea Salt to taste. When the meat has been browned, mix with your rice.  Taste for seasoning.  You want this seasoned well. If you are doing this yourself then make sure you make this first before your peppers roast.

Open grill.. check your peppers and turn.  It is OK that they get a little black. These roasted peppers are going to give your dish so much flavor.  Turn them on every side until they are well roasted. Don't forget to use some salt and pepper and your favorite spices as you turn them.

Remove your roasted bell peppers off of the grill and bring them inside and place them in a baking dish (like the one for your lasagna) when done and spoon the beef and rice mixture into your peppers,

 Pour over your peppers a large can of Hunts Tomato Sauce. Cover with the lids of the peppers and add more tomato sauce over the top.  I like to use two large cans because the sauce is so great with these roasted peppers in it. Top with salt and Mrs. Dash to taste.

Well, there really isn't a step 8 unless you consider EAT! as a step like I do in which case step, 8 is- EAT!