Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.
Ingredients
- water: 1 cup (cold)
- uncooked long grain white rice: 0.5 cup
- vegetable oil: 1 Tbsp
- ground beef: 1 pound
- medium green bell peppers: 6 piece
- ounces tomato sauce: 16 piece (divided)
- Worcestershire sauce: 1 Tbsp
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- salt and ground black pepper: (to taste)
- italian seasoning: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
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Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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.
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Arrange peppers in a baking dish with the hollowed sides facing upward. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Dotdash Meredith Food Studios
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Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Dotdash Meredith Food Studios
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Serve hot and enjoy! Rita
