Ingredients:

4 servings, 560 calories, 5 minutes prep time and ready in 35 minutes

4 good size bell peppers any color

2 good size onions

4 or more cloves of garlic to taste

1 pound hamburger

4 tablespoonfuls tomato paste

1 cup rice

Shredded Colby jack cheese

salt and pepper to taste

Core removing stems and seeds from peppers. Peel and dice onions. Peel and finely dice garlic. In pan, heat drizzle of olive oil over medium- high heat. Add onions seasonings with salt and pepper until softened about 4-5 minutes. Add garlic to pan and stir for an additional 1-2 minutes

Add hamburger to pan with onion and garlic. Cook breaking meat into smaller pieces until browned and cooked though. Add tomato paste and stir until all incorporated.

In separate pan prepare rice according to box instructions. Add rice to hamburger mixture with salt and pepper to taste mixing until uniform. Add splashes off water to bring mixture to a moist consistency to spoon into pepper.

Preheat oven to 425 degrees. Spray the outside of each pepper with spray oil or coat lightly with oil. Take each pepper and spoon hamburger mixture into shell stuffing until full. You may have hamburger mixture leftover. Spray an oven safe cookie sheet or dish with spray oil and place peppers in an upright position.

Bell peppers for approximately 18-22 minutes or until peppers are soft for eating. Take out of oven and sprinkle cheese on top of each pepper. Serve.

If freezing, allow to cool completely placing in a Ziploc bag to freeze. Keep for several months to reheat in oven or microwave.