Stuffed Peppers with Basil

This is a yummy recipe for Stuffed Bell Peppers.  Delicious!

1 pound lean ground beef or ground turkey
2 onions, chopped
3 garlic cloves, minced
1/4 c. fresh basil, finely chopped (or a heaping tablespoon dried basil)
2 teaspoons chili powder
salt and pepper
14 ounce can tomatoes (pureed in blender)
2 tablespoons sugar
1 tablespooon soy sauce
1/4 cup milk
1 to 2 cups sharp cheddar cheese, shredded (use amount of cheese you prefer)
1 1/2 cups cooked rice (white or brown)
4 - 5 red bell peppers (depending on size)

1. Cook the beef, onions and garlic until meat is browned.
2. Add the basil, chili powder, salt and pepper and stir well.
3. Combine the pureed tomato, sugar, soy sauce and milk and add to the skillet. Bring to a simmer and cook for 10 minutes.
4. In the meantime, bring a pot of water to a boil. Stem and slice the bell peppers lengthwise. Drop them in the boiling water for 3 - 5 minutes. Drain and cool.
5. Fill the peppers with the rice mixture. Place peppers on a cookie sheet or in a shallow baking dish. Cover with foil and bake for 30 minutes at 400 degrees.
6. To freeze, place peppers on a cookie sheet and put the in the freezer. When they are frozen wrap, seal and label them and store in the freezer. To serve from the freezer partially thaw the peppers in the refrigerator and bake for 45 minutes.