Stuffed Beefaroni Bell Peppers

An interesting twist on the usual stuffed green pepper...just DONT use frozen bell pepper, use FRESH...Serve with a nice tossed salad to round out the meal!

• Ready In: 35 mins
• Serves: 4
• Yields: 4 stuffed peppers

Ingredients

• 4  large green bell peppers, hollowed out
• 1⁄4 medium yellow onion, chopped
• 1  garlic clove, minced (I like 1 tbsp. of the jarred variety for real garlicky flavour!)
• 1 -2  tablespoon olive oil
• 2 (15 ounce) cans macaroni, with beef (Chef Boyardee Beefaroni)
• 1 (8 ounce) can low-sodium tomatoes, cut up
• 1  teaspoon dried oregano
• 1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!)

Directions

1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!