Stuffed Bell Peppers

Stuffed Peppers made with multi-colored bell peppers and filled with a mix of ground beef, rice, tomatoes, and seasoning. Finish it off with cheese and bake until tender. It's a delicious dinner that everyone at the table with enjoy.

• 1 cup cooked rice I used white jasmine rice
• 6 large bell peppers any color
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 pound ground beef
• 3 cloves minced garlic
• 14 oz. can crushed tomatoes
• 1 tsp Worcestershire sauce
• 1/2 tsp Italian seasoning
• 2 cups shredded cheddar cheese
• Salt & pepper to taste

1. Cook rice on stovetop or rice cooker.
2. Preheat your oven to 400F. Cut the tops off the peppers. Remove any seeds.
3. Place the peppers cut-side up in a 9x13 baking dish. Add one cup of water to the bottom of the dish.
4. In a medium skillet, add oil and onion. Sauté over medium-high heat for 5 minutes.
5. Add the ground beef to the skillet. Cook and break up the meat as it cooks until it's browned and cooked through. Drain the liquid.
6. Stir in the garlic, crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let it warm through and remove from heat.
7. Stir in the cooked rice and 1/2 of the cheese. Season the mixture with salt & pepper as needed. Spoon mixture into the peppers.
8. Cover the baking dish tightly with foil. Bake for 40 minutes.
9. Peppers are done when they are still a little bit firm to the touch. Sprinkle the rest of the cheese over top. Return the peppers to the oven, uncovered, for another 5-10 minutes or until the cheese is melted.