30 Minute Stuffed Bell Peppers

1.Over medium-high heat, brown the ground meat in a frying pan.

2.While the meat cooks, wash the bell peppers and then cut the tops out and carefully remove the interior seeds.

3.Place bell peppers into boiling water and blanch for 3-5 minutes. Using tongs, remove each carefully and place it in a pie pan or 8×8 casserole dish. Set aside.

4.Once the meat has fully cooked, drain the grease and return the pan of cooked meat to the stove.

5.Stir in the diced tomatoes and Italian seasoning and then fold in the Beefaroni noodles. Bring to a boil and then remove from heat.

6.Carefully spoon the noodle mixture into the prepared bell peppers, filling them completely to the top.

7.Cover with the mozzarella cheese.

8.Place the pie pan or casserole dish into the oven and set it to broil. Watch and remove from the oven once the cheese is golden brown and bubbly.