Stuffed Bell Peppers is one of my favorite recipes. Peppers are very versatile in what you can stuff them with and most recipes are gluten free. They also freeze well for later consumption so a big plus in my book.
This recipe makes between 14 and 16 stuffed peppers depending on the size of your peppers. The last batch I made was 16, but while working with this group (32), I was only able to make 28 peppers with the recipe. These peppers were huge!
14-16 firm Bell Peppers
3lbs ground meat (very versatile, use beef, chicken, turkey, pork, etc..)
4 cups cooked rice (I like Basmati rice)
2 cans 28oz each of diced tomatoes (I prefer Hunts with basil & oregano added)
1 can 15oz of tomato sauce (Hunts is used here)
spices: salt, pepper, onions (dried or raw - your choice), garlic (powder or minced - your choice), oregano, thyme