Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 medium green bell peppers
• 1 1/2 lbs ground beef
• 1/2 medium onion, chopped
• 1 cup instant rice
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 2 (8 ounce) cans tomato sauce
• 1 (8 ounce) can tomato sauce (optional)
• 1 cup shredded colby cheese, if desired
• 1 -2 tablespoon worcestershire sauce
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 400°f.
• 2 cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
• 3 once cleaned out, place peppers in a casserole dish.
• 4 if need be, cut a little off the bottoms to even out the peppers so they stand straight up.
• 5 brown beef with chopped onions.
• 6 drain off excess fat.
• 7 add tomatoes, 2 cans of the tomato sauce and worcestershire sauce; salt and pepper to taste.
• 8 bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
• 9 stir meat mixture and spoon it into the peppers.
• 10 *optional-pour remaining can of tomato sauce around the bottom of the baking dish.
• 11 you can add a little bit of water to thin it out, if you desire.
• 12 if not using remaining can of sauce, be sure to add 3-4 tbsp.
• 13 of hot water to bottom of baking dish.
• 14 cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
• 15 remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.