Stuffed Green Peppers and Mini Meatloaf

I got this recipe from my sister. Unlike most stuffed green pepper recipes, it has no rice. I personally think I would like this a bit better with some cooked rice added, but it was good. My daughter was aghast at the idea of eating astuffed  green pepper, so I used the same meat mix in a silicon muffin liner and made a mini meat loaf. I had just bought these Wilton Easy Flex Silicone Baking Cups and they worked great for muffins the other day and for a single meatloaf muffin tonight.

• 3 bells peppers, tops cut off and insides trimmed
• 1/2 pound ground beef
• 1 8 oz can tomato sauce
• 1/2 cup bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbs diced onion
• 1/4 cup grated Cheddar cheese for topping

Heat a quart or so of salted water in a pot until boiling. While the water heats, trim the tops off the peppers and remove the seeds and membranes. (Note, you can use red, orange, yellow or green peppers. The non-green ones will be a little sweeter.)

Simmer the peppers in the water 5 minutes and then drain.

Preheat the oven to 350.

Mix together the ground beef, tomato sauce, bread crumbs, salt, pepper, and diced onion. (Note: Next time I may add a bit of Worcestershire sauce.)

Place the drained peppers in a shallow baking dish. Stuff them with the meat mixture. Cover and cook 45 minutes. Uncover, top with some grated cheese, and bake another 15 minutes.