Beef Stuffed Peppers

Doug was skeptical, but these actually turned out really well. I assembled them ahead of time and froze them, thawed them for several days, and then baked.

Beef Stuffed Peppers

2 large bell peppers, cut in half lengthwise, seeds discarded
1/2 lb ground beef
1 onion, diced
1 bell pepper, diced
2 cups cooked rice
1 small can tomato paste
1 can diced tomatoes, drained
8 tablespoons honey

Place pepper halves in a greased baking dish. Cook beef in skillet, add diced onion and pepper. Cook until beef is crumbled and no longer pink and onion and pepper are tender. In a large bowl, combine cooked rice, cooked beef/pepper/onion, tomato paste, diced tomatoes, and honey. Spoon into the pepper halves and (freeze if you want) bake at 350 for 45 minutes.