This Week's Items:

Prep time: 20 minutes | Cook time: 40–45 minutes | Serves: 4–6

Ingredients
4–6 large green peppers, tops removed and seeded

1 lb ground beef (lean is best to avoid excess grease in the peppers)

1 ½ cups cooked white or brown rice

1 cup grape tomatoes, halved

1 medium yellow squash, finely diced

½ yellow onion, finely diced

2 cloves garlic, minced

1 tsp dried oregano

1 cup shredded mozzarella or cheddar cheese (plus extra for topping)

1 cup tomato sauce (or crushed tomatoes)

Salt and pepper to taste

Optional: A pinch of red pepper flakes for heat

Instructions
Prepare the Peppers: Bring a large pot of water to a boil. Blanch the hollowed-out green peppers for about 3–4 minutes until slightly softened but still firm. Drain and set aside, opening-side up, in a baking dish.

Sauté the Base: In a large skillet over medium-high heat, brown the ground beef with the diced onion. Drain any excess fat.

Add Vegetables: Add the diced yellow squash to the skillet and cook for 3–4 minutes until it begins to soften. Stir in the garlic, grape tomatoes, oregano, salt, and pepper. Sauté for another 2 minutes until the tomatoes just begin to release their juices.

Combine: Remove the skillet from the heat. Fold in the cooked rice, tomato sauce, and the 1 cup of cheese.

Stuff: Spoon the mixture generously into each of the prepared green peppers.

Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.

Finish: Remove the foil, sprinkle the remaining cheese on top, and bake for another 10–15 minutes until the peppers are tender and the cheese is bubbly and lightly browned.