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Stuffed Bell Peppers
by Monica Resinger
These are delicious and healthy. Serve with your choice of bread
for a complete meal.
2 bell peppers, any color (red, yellow and orange are more
flavorful and healthy than green)
3/4 lb. ground beef
1/3 c. onion, finely chopped
15 oz. tomato sauce
1/3 c. water
1 tbsp. worcestershire sauce
1/3 c. white rice
1/4 tsp. each garlic powder, onion powder and black pepper
1/2 tsp. dried oregano
1 c. cheddar cheese, shredded
Preheat oven to 375 degrees F. Halve the peppers lengthwise and
remove seeds, stems and membranes. Boil the halves in salted
water for 3 minutes, then drain on paper towels. Brown the ground
beef and onion until meat is done; drain off grease, then add
back to pan with the rest of the ingredients except the cheese.
Simmer mixture 15-20 minutes until rice is done; stir in half the
cheese.
Place peppers cut side up in casserole dish, then fill with
beef-rice mixture. Bake for 15 minutes, top with remaining cheese
then let stand for 1 minute. Enjoy!
Reprinted with permission.
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Easy, Frugal Tuna Casserole Recipes
Easy, Tasty Chicken Wing Recipes
Easy Spaghetti Recipes
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