Prep Time::5 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 30 mins
Servings::6
Yield::6 stuffed peppers
Ingredients
1 cup cold water
½ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
6 medium green bell peppers
16 ounces tomato sauce, divided
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste
1 teaspoon Italian seasoning
Directions
Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Hollow 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.
Arrange peppers in a baking dish with the hollowed sides facing upward.
Dotdash Meredith Food Studios
Prepare 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.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Dotdash Meredith Food Studios
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
Dotdash Meredith Food Studios
Serve hot and enjoy!
Rita