Choose thinner/smaller peppers, if possible. Cut holes in the bottom of the peppers so they can drain. Pre-roast the peppers for 5-10 minutes before filling, so they can get soft. (But don't overdo it or the peppers will collapse.) Could use (frozen) cauliflower rice instead of real rice.

2 large red bell peppers, sliced in half horizontally and de-seeded 1 ground beef hamburger patty (around 1/3lb) (90% lean sirloin) 1 tbsp olive oil 1 small can mushrooms 1/2 c basmati rice, cooked 1/4 onion, chopped fine 1 clove fresh garlic, minced 1 tbsp tomato paste 1 can italian tomato sauce 1/4tsp oregano Salt & Pepper to taste Shredded cheddar cheese

Pre-cook Basmati rice: Add 1/2 cup Basmati rice to 3/4 cup water in a small saucepan, no lid. Bring to a simmer over medium-high heat, until the middle is rippling, the surface will be foaming. Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves). Cook for 12 minutes - DO NOT LIFT LID. Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork. Peppers: Preheat oven to 375F. When oven is hot, place sliced peppers on nonstick foil and put in oven to start cooking, about 10 minutes. Pepper stuffing: Sautee beef in a skillet, crumbling with spatula. When cooked through, drain & place beef in a separate bowl. Sautee onions in olive oil til they start to turn translucent, about 3 minutes. Add mushrooms and sauté another minute. Add oregano and stir in with vegetables. Add tomato sauce and stir, then sauté another minute. Return cooked beef to pan; stir well and add salt & pepper to taste. Remove pan from heat. Remove peppers from oven. Sprinkle some cheese at the bottom of each pepper, then spoon mixture into peppers. Top with cheese; return to oven and bake until cheese is melted & bubbly, about 10 minutes.