Unstuffed Peppers

• 2 lbs ground beef
• 1 medium or large onion
• 3-4 bell peppers (4 if the peppers are smaller)
• 2 14.5oz cans diced tomatoes
• 1 4oz can mushrooms
• 2 boxes beef rice-a-roni
• 1 clove of garlic, minced
• 2 cups shredded cheese
• salt
• black pepper

1. Pre-heat oven to 350u0b0F
2. 1. Cut the tops off the bell peppers. Boil the peppers for about 5 minutes, and save the tops for the next step.
3. 2. Chop the onion and the tops of the peppers into small pieces.
4. 3. In a large skillet or pot cook ground beef, onion and chopped pepper till meat is browned and vegetables are tender. Drain excess fat.
5. 4. Add the undrained tomatoes, mushrooms, and garlic to the meat mixture, along with a half a cup of water, and bring to a boil. I usually add about a teaspoon of salt and a dash of black pepper here as well. You can also add Worcestershire sauce and other seasonings here as you like.
6. 5. Add the rice-a-roni and seasonings to the mixture, reduce heat, and cover. Cook until the rice is tender.
7. 6. Cut the boiled peppers into slices and put them in a large casserole dish.
8. 7. Mix 2 cups of shredded cheese into the meat mixture, then pour the mixture into the casserole dish and mix with the sliced peppers.
9. 8. Bake uncovered in the oven about 10 minutes.

ground beef, onion, bell peppers, tomatoes, mushrooms, beef rice, clove of garlic, shredded cheese, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/unstuffed-peppers-50036206 (may not work)