Stuffed Peppers with Ricotta

1 lb. Chop meat 4 Red Bell Peppers (cut in half) 1 onion diced 1 pint ricotta 1 Mozzarella (medium size) 1 Del Monte Sauce (small can) 1/2 cup of prepared breadcrumbs

Cut top of peppers (about 1/4 inch) remove stem and dice remaining pepper A little olive oil in saute pan - add chop meat, diced onions & diced peppers - (about 10 minutes) - Cool slightly. In a bowl, mix sauteed meat with ricotta & prepared breadcrumbs. Stuff the mixture into the peppers Laying them onto a baking sheet, add 2 tablespoons of Del Monte Sauce on each half. Bake in a 350°F oven 45 minutes to 1 hour When done - shut oven - top the pepper halves with mozzarella - put back in hot oven and let the mozzarella melt over the peppers. Serve Warm