Description
This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat.
Ingredients
- 6 green bell peppers, tops and seeds removed (reserve tops)
- salt to taste
- 1 pound ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (16 ounce) can tomatoes, chopped and liquid reserved
- ½ cup long-grain white rice
- ½ cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 dash hot pepper sauce (such as Tabasco®) (Optional)
- 1 pinch ground black pepper
- 1 cup shredded mozzarella cheese, divided
- 1 (8 ounce) can tomato sauce, divided
Instructions
- Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
- Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender
- about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef
- onion
- reserved 1/4 cup chopped green bell pepper
- and garlic in the hot skillet until ground beef is browned and crumbly
- 5 to 7 minutes; drain and discard grease.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir canned tomatoes and liquid
- rice
- water
- Worcestershire sauce
- 1 teaspoon salt
- hot sauce
- and black pepper into ground beef mixture; bring to a boil. Reduce heat
- cover the skillet with a lid
- and simmer until rice is tender
- 15 to 18 minutes.
- Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until cooked through and cheese is melted
- 30 to 35 minutes.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 6