Stuffed Bell Peppers

3 Mar

This is a recipe that my mom would make for our family. This is such a simple and delicious meal that has a great balance of veggie, meat, and carbs. I recently made these for my coworkers and had forgotten how much I love them – I hope you try them yourself and enjoy them too!

Stuffed Bell Peppers

Ingredients:
6 large bell peppers
1 lb ground beef
1/2 cup chopped onion
16 oz can diced tomatoes
1/2 cup long grain rice
1/2 cup water
1 tsp salt
1 tsp worcestershire sauce
Dash of pepper

Directions:
Preheat oven to 350 degrees F. Cut tops off peppers – discard seeds and membranes. Chop enough of the tops to make 1/4 cup of diced pepper; set aside. Cook the whole peppers, uncovered, in boiling water for 5 minutes. Remove and dry well. Sprinkle the insides of peppers lightly with salt.

Cook meat, onion, and diced peppers together until meat is brown and veggies are tender. Drain grease from pan. Add tomatoes (liquid included), uncooked rice, water, salt, worcestershire sauce, and a dash of pepper. Bring mixture to a boil, then reduce heat. Cover and simmer for 15-18 minutes or until rice is tender. Stuff the mixture into the peppers. Place the stuffed peppers in a baking pan and bake covered for 30-35 minutes.

Source: My mom, Gwen 🙂

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