Stuffed Peppers

I was shopping this week and Red Peppers were on sale for $1.00 each which is a real deal so I was inspired to make some stuffed peppers. 

1 lb ground sirloin
4 large red or green peppers (tops cut off, insides cleaned)
3 cloves garlic - minced
1/2 onion - diced fine
1 cup mushrooms - chopped fine
1  14.5 oz can of tomatoes (I used stewed, but diced are fine too)
3 cups cooked rice (1 1/2 cups dry)
3 oz. shredded Romano Cheese
Dried oregano, parsley, basil
Salt and Pepper
1 jar of your favorite Spaghetti sauce

Cook the rice so you yield 3 cups.  While cooking rice, boil salted water in a large pot to cook the peppers.  Once the water boils, put in the peppers and cover.  Cook 5 minutes and drain inverted.

In a large skillet, combine sirloin, garlic, onion and mushrooms.  Add in salt, pepper, oregano, parsley and basil to your liking.  Cook until meat is brown and veggies are soft.   Stir in the can of tomatoes and about 1/3 of the jar of spaghetti sauce.  Transfer to a large bowl to cool slightly.  Add rice to meat/veggie mixture and combine.  Add in romano cheese and toss well. 

Pour about 1/3 of the spaghetti sauce in the bottom of a large casserole dish to coat.  Add the peppers into the pan.  Fill the peppers with rice/meat mixture.  Put tops on peppers.  Pour remaining spaghetti sauce over the tops of peppers.  Cover and bake for 30 minutes.

***Note:  You will only use half of the stuffing mixture.  I usually freeze the extra and use it next time peppers are on sale.  You could also make 8 peppers at this time, or half the recipe and not have mixture leftover.