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When I was growing up, I really loved stuffed peppers. I had only had homemade stuffed peppers 2 times growing up, otherwise I always had to buy them frozen because they took too long to make. I first made this dish when I was in High School. I wanted the taste of stuffed peppers without the time that it took to make them. I decided to just chop up the peppers and add them to the rice, and so I did. That is how this dish was formed. I like to top my bowl with some shredded cheese to get that final stuffed pepper vide. I also only cook the peppers enough to get warm, because I don’t like the texture of the mushy peppers, and I don’t want them to dissolve into the rest of the dish. Finally, I also like the crunch that the lightly cooked peppers brings to the dish.

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1. Heat a large dutch oven over medium high heat. Dice up one medium onion (1 cup), and dice up 2 green peppers (1 1/2 cups). After 5 minutes, add 3 Tbsp of oil and add 1 lb of ground beef. Begin browning the beef, after 5 minutes, add onion and cook.
2. In a side pan, add 1 1/2 cup rice, rinse until the water is clear, then add 1 1/2 cup water. Heat to a boil, then boil for 5 minutes, then remove from heat.
3. Once beef and onion is cooked, add one jar of spaghetti sauce, and add 1 cup of water to jar, shake then add that also to the mix. Stir, turn heat to low, cover and let heat for 5 minute until hot. Add the green peppers and cook for 2 minutes. Then, add cooked rice stir and remove from heat. Wait 5 minutes before serving then top with shredded cheese.