Stuffed Bell Peppers
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt to taste
- pepper to taste
- 2 cans tomato sauce
- 1 1/2 lbs ground beef
- 1/2 medium onion chopped
- 1 can diced tomatoes with juice
- 1 cup instant rice
- 1 -2 tablespoon worcestershire sauce
- 6 medium green bell peppers
- 1 can tomato sauce (optional)
- 1 cup shredded colby cheese if desired
- Carbohydrate 44.409107 g
- Cholesterol 77.1107029 mg
- Fat 17.845861375 g
- Fiber 3.45553094515602 g
- Protein 25.9586687290833 g
- Saturated Fat 6.87620428938333 g
- Serving Size 1 1 serving(s) (437g)
- Sodium 687.580107716667 mg
- Sugar 40.953576054844 g
- Trans Fat 2.57796127930833 g
- Calories 444 calories
Preheat oven to 400degreesF. Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds. Once cleaned out, place peppers in a casserole dish. If need be, cut a little off the bottoms to even out the peppers so they stand straight up. Brown beef with chopped onions. Drain off excess fat. Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste. Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes. Stir meat mixture and spoon it into the peppers. *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish. You can add a little bit of water to thin it out, if you desire. If not using remaining can of sauce, be sure to add 3-4 tbsp. of hot water to bottom of baking dish. Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender. Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.
