- 4 green bell peppers, tops and seeds removed (reserve tops)
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (14.5 ounce) can diced tomatoes with juice
- 1/2 cup long grain white rice
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup shredded Cheddar cheese
- Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
- Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
- Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
03/11/2017
recipepes.com
Baked Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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