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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Stuffed peppers recipe that I've come up with. Ingredients:
4 green bell peppers, tops and seeds removed (reserve tops) |
1 pound ground beef |
1/2 cup chopped onion |
1 (14.5 ounce) can diced tomatoes with juice |
1/2 cup long grain white rice |
1/2 cup water |
1 teaspoon worcestershire sauce |
1 pinch salt |
1 pinch ground black pepper |
1 cup shredded cheddar cheese |
Directions:
1. Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
2. Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
3. Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
6. Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.
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