Stuffed Peppers

This recipe is really more of an assembly, which I note mainly because it came from my Grandmother, who is a self proclaimed non-cooker.  My mom made these when the three of us were having a gal's getaway this summer, and I've made them a few times since then with yummy results!

Mom made these with green peppers, and I loved it, and thought we'd love it even more at home with red pepper... but not so! Though red peppers are normally my preference, with the flavors of the beef and tomato sauce, the distinct flavor of the green pepper stands up much better.

6 peppers
1 package rice quick rice (I used garlic whole grain medley that you can microwave in the bag)
sweet onions
garlic
parmesean cheese
1lb lean beef
(I also added mushrooms to ours)

1.  Cut guts out and blanch peppers.  If you are neat about it, you can cut the tops off, save them, and then put back on for cooking to keep stuffing from blackening on top!

2.  Cook other ingredients except beef and set aside

3.  Cooke beef, and the mix with other  veggies and rice

4.  Stuff peppers and top with cheese

5.  Bake at 375 for 30 minutes (covered with foil for the last 10 to prevent charring)