Cream Cheese Stuffed Peppers

Ingredients:

• 6 colorful bell peppers
• ¹/₂ lb sliced mushrooms, OR (227 g)
•   1 onion, chopped (optional)
• 1 tbsp olive oil (15 mL)
• 1¹/₂ lbs lean ground beef (680 g)
• 14.5 oz can diced tomatoes (411 g)
• ¹/₄ cup tomato paste (60 mL)
• 1 tsp salt (5 mL)
• 1 tsp crushed red pepper flakes (5 mL)
• ¹/₂ tsp seasoning salt (2 mL)
• ¹/₂ tsp black pepper (2 mL)
• 1 cup shredded Mozzarella cheese, (250 mL)
•   divided
• 4 oz cream cheese (125 g)

Instructions: 

1. Preheat the oven to 400°F (200°C).
2. Cut tops off the bell peppers and remove seeds, etc. inside.
3. Bring a large pot of water to the boil.  Carefully, using tongs add the bell peppers to the boiling water and leave them in there for about 10 minutes.  Drain.
4. In large nonstick frying pan, cook mushrooms in olive oil until moisture has evaporated and they are cooked.  Set aside.  Or, if you are using onions, cook them until softened.
5. Add a pinch of baking soda, stirring the onions, and they will caramelize quite quickly.  Set aside.
6. In the same frying pan, brown the ground beef, breaking it up.  Add the diced tomatoes, tomato paste, salt, crushed red pepper flakes, seasoning salt and black pepper.
7. When the meat sauce is looking done, add ²/₃ cup (150 mL) Mozzarella cheese and cream cheese.
8. Cook until both are melted.
9. Add meat mixture to the hollowed out peppers.
10. Top with remaining Mozzarella cheese.
11. Bake about 15 to 20 minutes.