Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.
- Serves: 6 persons
- 1cup cold water
- ½cup uncooked long grain white rice
- 1tablespoon vegetable oil
- 1pound ground beef
- 6medium green bell peppers
- 16ounces tomato sauce, divided
- 1tablespoon Worcestershire sauce
- ¼teaspoon garlic powder
- ¼teaspoon onion powder
- salt and ground black pepper to taste
- 1teaspoon Italian seasoning
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Step 3Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Step 4Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
Step 5Arrange peppers in a baking dish with the hollowed sides facing upward.
Step 6Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
Step 7Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Step 8Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.