Adapted from Rae Bryant and Linda Vaders
Serves 4-ish

3 large bell peppers, preferably red/orange/yellow
1 large onion
1-2 cloves garlic
15 oz. can of tomato sauce
1 ½ cups of cooked rice
Lawry’s seasoned salt and/or cajun/creole seasoning
Black Pepper
¼ teaspoon paprika, preferably smoked
½ teaspoon oregano
Hot sauce
Grated cheese (cheddar, Mexican, whatever)

Preheat oven to 400F. Brown beef with onion and garlic, then drain fat as necessary. Mix in rice and tomato sauce. Add seasonings and adjust as necessary until mix tastes as desired.

Slice peppers in half, remove seeds and ribs, and place into baking dish. Load with mixture, placing any extra mix in the spaces between peppers. Smother with cheese. Cover dish with foil, tenting to avoid sticking to cheese. Bake for 45-60 minutes. Remove foil and continue to bake until cheese is brown.