Doris Italian Market and Bakery’s stuffed peppers

1 3 ½ cup tablespoons cup finely finely chopped chopped olive oil onion carrots ½ cup finely chopped celery 4 cloves garlic, minced 1 pound ground beef chuck 1 28-ounce can crushed tomatoes 2 cups cooked long grain rice 1 cup frozen peas 1 cup shredded mozzarella 1 cup grated Parmesan or Romano cheese

4 large bell peppers, any color, as straight as possible for standing

Salt and black pepper, to taste

1. Using a large sauté pan over medium heat, heat the oil. Sauté onions, carrots and celery until onions are translucent. Add garlic and sauté until fragrant, about a minute. Add beef and cook, breaking up into small pieces, until browned. Add tomatoes and cook 15 minutes. Add rice and peas and simmer 10 minutes. Season with salt and pepper, to taste. Remove from heat and fold in mozzarella and Parmesan.

2. Preheat oven to 400 degrees F. Trim bottom of peppers to level and stand upright. Cut tops of peppers horizontally and remove seeds and stem, reserve tops. Stuff peppers to the top with beef mixture, finishing with a little sauce, and place tops back on. Place in ovenproof casserole or baking dish. Cover with foil and bake 20 minutes.

Makes 4 servings

Nutrition information per serving: 672 calories, 39% calories from fat, 30g fat, 9g saturated fat, 89mg cholesterol, 65g carbohydrates, 24g total sugar,0g added sugar, 40g protein, 902 mg sodium, 10 g fiber