No Bake Stuffed Peppers

Sometimes, I come across a really great recipe using what we have available here in Dominica.  Tonight's is No Bake Stuffed Peppers because there are some beautiful peppers on the island, but using the oven involves heating up the house!

No Baked Stuffed Peppers

• 2 medium bell peppers
• 1/2 teaspoon basil
• 1 15 ounce can tomato sauce
• 1 pound lean ground beef
• 1 small onion, diced
• 2 cups rice, cooked
• 1/2 cup grated cheddar cheese
• salt to taste
• 2 garlic cloves, minced

Cut peppers in half lengthwise. Bring a large pot of salted water to a boil, drop peppers in and boil for 5-6 minutes. In a small bowl, mix tomato sauce, and basil and set aside. Brown meat and onion in a large skillet. I added the garlic for just a few seconds at the end to prevent it from burning. Drain the meat. Stir in 1/2 the tomato sauce, 1/2 cup of the rice and the salt. Cover and simmer for 5 minutes; stir in the cheese. Spoon meat mixture into peppers and place into skillet. Pour remaining tomato sauce around peppers; cover and simmer. Top with additional cheese if desired. Serve on top of remaining rice.