• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2-3 cloves garlic, diced
• 1.5 pounds ground beef
• 8 oz. can tomato paste
• 8 oz. can diced tomatoes
• 3 tablespoons Italian Sausage Mix
• 1 teaspoon Pacific Flake Sea Salt, to taste
• 4 red peppers
• 8 oz. Monterey Jack cheese, shredded or in slices

Dice up your onion and garlic.

Heat a skillet on medium-high heat and add oil.

Add diced onion and garlic to the skillet. Leave for about 2 minutes or until fragrant.

Remove from skillet and set aside.

Cook ground beef in skillet until cooked through.

Drain beef, then return to skillet and turn the heat down to a medium-low setting.

Add the diced tomatoes, tomato paste, Italian Sausage Mix, salt, garlic, and onions to the skillet. Mix everything together until blended well.

Preheat the oven to 400 degrees.

Slice the tops off of your red peppers then cut in half.

Lay the red pepper halves skin down on a baking sheet. Fill each one with the beef mixture.

Bake for ten minutes.

Remove the baking sheet from the oven, add the Monterey Jack cheese to the top of each pepper boat, then bake for 5 more minutes.

Serve with rice, salad, or both to complete the meal!