This was passed down from my Polish aunt and has become a family favorite ever since!

Servings: 4

4 large bell peppers, any color
1 pound ground beef or pork
1 cup cooked rice or quinoa
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup shredded cheese (optional)

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.

Add the ground meat to the skillet, cooking until browned. Drain any excess fat.

Stir in the cooked rice or quinoa, oregano, basil, salt, and pepper. Mix well.

Fill each bell pepper with the meat and grain mixture.

Pour half of the tomato sauce into a baking dish, then place the stuffed peppers on top.

Pour the remaining tomato sauce over the peppers.

Cover the dish with foil and bake for 30 minutes.

Remove the foil, sprinkle cheese on top (if using), and bake for an additional 10 minutes until the peppers are tender.