...and then I found $5.

This is the recipe I used for last night’s stuffed peppers which, by the way, were delicious!

Here’s my notes/what I did slightly differently:

• This recipe, as written, is only enough to fill 4 regular-sized peppers—not 6.
• I seasoned beef (you could also use turkey) with salt, pepper, onion and garlic powder, and Italian seasoning while browning.
• I added 1-1/4 cans of tomato sauce to beef/rice mixture instead of just 1.
• I covered the peppers with tin foil, only taking off the last 5 minutes when you cover with the cheese of your choice. This eliminates the need for “basting” with leftover tomato sauce.

They came out perfectly and will definitely be making these again!