 Stuffed Peppers
Servings: 4
Done in: 60 minutes Ingredients: 1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
1 can tomato sauce
1 can diced tomatoes
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Italian seasoning
Other items to consider: black olives, onions, cheese, etc. Directions: | 1. | Preheat oven to 375 degrees F. | | 2. | Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. | | 3. | Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) Blanch The peppers for 5 minutes. This will make them tender and bake better. | | 4. | In a bowl, mix the browned beef, cooked rice, 1 can diced tomatoes, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. | | 5. | Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. | | 6. | Add mozzarella cheese to the tops of the peppers during the last 5 minutes of cooking. |
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