Ingredients
6
6 servings
- •1 cup cold water
- •0.5 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
- •0.25 teaspoon garlic powder
- •0.25 teaspoon onion powder
- •salt and ground black pepper to taste
- •1 teaspoon Italian seasoning
Instructions
- Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
- Serve hot and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 248
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 4g
- Protein: 16g
- Sugar: 6g
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