The Balancing Act: Stuffed Green Peppers

Another recipe from our snow days! This is a recipe I grew up with and absolutely love! It's not the healthiest recipe, but it is SO VERY delicious! Since the majority of my kitchen is Pampered Chef, everything I used in this recipe is from their line.

Ingredients

4 large green peppers (6 medium)
1 lb lean ground beef
6 ounces sour cream
1/2 chopped onion
2/3 cup cheddar cheese
Dash of garlic powder

Cut off the tops and scoop out the insides of the green peppers
Boil the peppers for 10-12 minutes
Cook the ground beef. When I'm in a rush I microwave the ground beef in my batter bowl. Dump the meat in the bowl. Microwave for 2 minute intervals. In between I break up the meat using my mix n' chopper. It takes my about 3 intervals to fully cook the meat. Then drain the fat. I love my PC drainer for quick and easy draining of meat from pans or bowls.
In the same bowl, stir together sour cream, cheese, onion, and garlice powder (Leave enough cheese to top the peppers). You will notice the bowl of chopped onions. Since we use onion in so many recipes, I chopped it up and store them in these prep bowls. They last well, plus it saves time, and dishes.
CAREFULLY pull out the peppers with tongs. Place them in a small container that will keep them upright. If the container is too big the peppers will fall over. My PC round covered baker is the perfect size for four peppers.
Spoon the mixture into the peppers and top with cheese.
Bake at 300 degrees for 30 minutes
Enjoy!

Quick way to drain grease: fill a cup or bowl with aluminum foil, drain fat into aluminum foil. When the grease cools wrap it up in the foil and throw it out. No clogged drains, no mess!