4 Servings 50 min Cook
2 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Tbsp Olive Oil
1 Onion Onions
1 Dash Salt
1 Dash Pepper
1/2 Cup, chopped or sliced Tomatoes
1 Cup Garlic
1 Lb Ground Beef
6 Leaf, whole Basil
Preheat oven to 375 degrees F
Place the bell pepper halves in a roasting dish face down and bake for 10-15 minutes (to soften).
Heat the olive oil in a large skillet over medium-high heat.
Sauté the onions, adding sea salt and black pepper to taste, until they're translucent and slightly browned on the edges.
Add the tomatoes and garlic to the onions and simmer for about two minutes.
Add the meat and cook until fully done.
taste the mixture, and adjust seasoning to your liking.
Mix in the chopped basil.
Remove the peppers from the oven and flip them over.
spoon the stuffing mixture into each one.
Place back in the oven for 15-20 minutes to allow the flavors meld.
Serve and enjoy!
Refrigerate left-overs or freeze and reheat later.
