We love stuffed peppers and make them frequently with combinations of rice (maybe beans), with chicken, beef, or sausage. Every time we make them we have the same comment - stuffed peppers are so filling without being overwhelming. The pepper itself provides the bulk of the meal - such a nice, fresh crunch and counterpart to the heavier rice, meat and cheese.
We had some ground beef cooked up and my husband simply added some pasta sauce to it. He spooned it into the peppers, topped with a little mozzerella, and baked. And in a clever twist that indicates what was in our fridge - he served it with a sweet potato. {If your only experience with sweet potatoes is the Thanksgiving version with marshmallows, please, oh please, bake one and eat it with a little butter, pepper, and a touch of garlic salt. Delicious.} The Italian version of stuffed peppers - seriously great.
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