Prep Time::15 mins
Cook Time::55 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::6 peppers
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
1 (8 ounce) can tomato sauce
Directions
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.