Prep Time::20 mins
Cook Time:: 1 hr 15 mins
Total Time:: 1 hr 35 mins
Servings::4
Ingredients
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4 green bell peppers, tops and seeds removed (reserve tops)
1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes with juice
½ cup long grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
1 cup shredded Cheddar cheese
Directions
Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.
Dotdash Meredith Food Studios
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.
Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C).
Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8×8-inch baking dish.
Dotdash Meredith Food Studios
Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.
DOTDASH MEREDITH FOOD STUDIOS