Mother's Always Right Stuffed Peppers

Total Time: 53 mins Preparation Time: 5 mins Cook Time: 48 mins

Ingredients

• 4 green peppers
• 3/4 cup diced onion
• 2 garlic cloves, minced
• 1 garlic clove, smashed
• pam cooking spray
• 15 ounces tomato sauce
• 8 ounces shredded mozzarella cheese, divided in half
• 1 cup chunky mild salsa
• 1 1/2 cups hot cooked brown rice (1 cup uncooked rice)
• 2 1/4 cups water
• 2 teaspoons butter

Recipe

• 1 preheat oven at 350 degrees.
• 2 bring 1 cup of rice, 2 ¼ cups of water, and teaspoons butter to a boil.
• 3 lower to med-high flame, and cook for 18 minutes with lid on, stirring occasionally.
• 4 in the meantime, wash peppers.
• 5 cut a half an inch around the stem of the peppers.
• 6 remove the seeds and pithy insides.
• 7 bring a large pot of water to a boil with added smashed garlic.
• 8 add green peppers (make sure that the water flows into the peppers so that they sink)
• 9 when the water comes to a boil again, simmer for 12 minutes.
• 10 when finished simmering, drain them very carefully, trying to not break them apart.
• 11 heat saute pan with pam sprayed evenly on bottom for 30 seconds.
• 12 add onions and garlic and cook on medium-high for 3 minutes s.
• 13 stir in the tomato sauce, cooked rice, 4 ounces of shredded mozzarella cheese and 1 cup salsa.
• 14 remove from the heat and mix together.
• 15 spray a cookie sheet (or any large pan with sides) with pam and place the peppers in the pan.
• 16 fill the peppers with the mixture.
• 17 bake at 350° for 30 minutes
• 18 top the peppers with the remaining mozzarella cheese and continue baking for 3 minutes.