1 pound lean ground beef (your choice – we use 90% lean)
1 can of corn drained or 2 ears of fresh corn or 1 1/2 cups frozen corn
1 medium yellow onion chopped
4 cloves garlic minced
1 14.5 ounce cans petite diced tomatoes with juice
Handful of fresh basil chopped
1 tablespoon oregano
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long grain rice
1/4 cup chopped fresh Italian parsley
6 bell peppers
1 ball fresh mozzarella sliced with at least 6 slices
6 strips uncooked bacon
OPTIONAL – Your favorite red sauce for bottom of Pyrex
Instructions:
Preheat the oven to 350 degrees.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion and saute 2 minutes. Add garlic and corn kernels and cook until vegetables are softened (4 minutes).
Stir in the diced tomatoes, basil, oregano, and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes. Stir in cooked rice and chopped parsley and cook for another 5 minutes.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with parchment/wax paper and microwave for 4 minutes or until they start to soften.
If using red sauce, place at the bottom of a Pyrex dish or baking dish.
Place the peppers in the dish and fill the peppers with the hot meat and rice mixture.
Place one slice of the fresh mozzarella and on strip of bacon folded on top of the stuffed pepper.
Bake for 20 minutes or until peppers are tender and cheese is browned.
