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Stuffed Peppers II

Posted in : Vegetables on by : Daphne


1 lb ground beef1/2 cup uncooked long grain white rice1 cup water6 green bell peppers2 (8 ounce) cans tomato sauce1 tbs Worcestershire sauce1/4 tsp garlic powder1/4 tsp onion powdersalt and pepper to taste1 tsp Italian seasoning


Preheat oven to 350F (175C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.