Ingredients
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6 medium green bell peppers
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1 1/2 lbs ground beef
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1/2 medium onion, chopped
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1 cup instant rice
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1 (14 1/2 ounce) can diced tomatoes, with juice
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2 (8 ounce) cans tomato sauce
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1 (8 ounce) can tomato sauce
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1 cup shredded colby cheese, if desired
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1 -2 tablespoon Worcestershire sauce
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salt, to taste
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pepper, to taste
Instructions
- Preheat oven to 400°F.
- Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
- Once cleaned out, place peppers in a casserole dish.
- If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
- Brown beef with chopped onions.
- Drain off excess fat.
- Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
- Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
- Stir meat mixture and spoon it into the peppers.
- *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
- You can add a little bit of water to thin it out, if you desire.
- If not using remaining can of sauce, be sure to add 3-4 tbsp.
- of hot water to bottom of baking dish.
- Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
- Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.