Ingredients
4
4 servings
- •4 green bell peppers, tops and seeds removed (reserve tops)
- •1 pound ground beef
- •0.5 cup chopped onion
- •1 (14.5 ounce) can diced tomatoes with juice
- •0.5 cup long grain white rice
- •0.5 cup water
- •1 teaspoon Worcestershire sauce
- •1 pinch salt
- •1 pinch ground black pepper
- •1 cup shredded Cheddar cheese
Instructions
- Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.
- 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.
- 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.
- 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 8x8-inch baking dish.
- Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 454
- Carbohydrate: 30g
- Fat: 23g
- Fiber: 4g
- Protein: 30g
- Sugar: 7g
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