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1
Stuffed Peppers
Submitted by Jen @ Peanut Butter and Peppers on July 6, 2012 in Beef, Main Courses
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Bell Peppers
- 1 pound Lean Ground Beef
- ½ cups Onion, Chopped
- 14 ounces, weight Diced Tomatoes, Canned
- ½ cups Brown Rice, Uncooked
- ½ cups Water
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons Parmesan Cheese
- Ground Black Pepper
- ½ cups Cheddar Cheese, Shredded
Preparation Instructions
Bring a large pot of water to a boil.
Cut tops from the peppers; discard seeds and membranes. Chop enough of the top to make 1/4 cup, set aside. Place peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.
In a skillet add ground beef, onion, reserved diced pepper, and cook till meat is cooked and browned. Drain off any excess fat.
Add undrained tomatoes, uncooked rice, the water, Worcestershire, Parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Meanwhile, preheat oven to 350ºF.
Stir in cheddar cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake covered for 30-35 minutes.
