Stuffed Bell Pepper

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 6 bell peppers (any color)
• salt
• 1 lb ground beef (mixture of ground lamb, veal and beef)
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, chopped
• 2 teaspoons dried italian herb seasoning (just use whatever is on hand, basil, oregano etc)
• salt and pepper
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons worcestershire sauce
• 1 (4 ounce) can olives, sliced
• 1/2 cup uncooked rice
• 1/2 cup broth
• 2 cups shredded cheddar cheese (or any kind of cheese you prefer)
• 2 cups pasta sauce (whatever one you like)
• water, as needed

Recipe

• 1 bring a large pot of salted water to a boil. cut the peppers in half and remove the seeds and ribs. cook peppers in boiling water for 5 minutes; drain. sprinkle salt inside each pepper, and set aside.
• 2 in a large skillet, saute onions and garlic until translucent. add mushrooms and cook until mushrooms browned and tender.
• 3 add beef and cook until beef browned.
• 4 drain off excess fat, and season with salt, pepper and dried herbs.
• 5 stir in the tomatoes, rice, 1/2 cup broth, sliced olives and worcestershire sauce. cover, and simmer for 20-25 minutes, or until rice is tender. remove from heat, and stir in 1 cup of cheese.
• 6 preheat oven to 350 degrees f.
• 7 stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
• 8 pour pasta sauce over the peppers. sprinkle with additional cheese.
• 9 bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.