Stuffed Peppers

I can't believe it took me as long as it did to try making stuffed peppers. But after my first taste, I was hooked! They are delicious, not to mention, versatile--use the basic recipe for a great flavor, or add taco seasoning and maybe some black beans to the meat for a Mexican version. Use some Italian sausage or chorizo along with seasonings that would complement the variety of meats being used per your preference.

Basic Recipe:

2 Pounds of Ground Beef
1 c. Long-grain Rice
1 c. Water
6 Bell Peppers
1 15-oz Can of Tomato Sauce (divided)
1 T Worcestershire Sauce
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
salt and pepper to taste
1 tsp. Italian Seasoning (or taco seasoning if you prefer)
2 c. Shredded Mozzarella Cheese

Baking Time: 1 hour
Baking Temp: 350 degrees

Start by halving the bell peppers and placing them in a pan.

I'd start on the rice next as it usually takes a while to cook up. Cook the rice per the directions on the bag.

Once you have the rice going, it's time to brown up whatever meat you are using. After it's browned, go ahead and drain any excess grease and fat. When the rice is done cooking, you'll add it to the browned meat along with HALF the can of tomato sauce, the Worcestershire sauce, and remaining seasonings.

You're going to use a large spoon and transfer the meat mixture into the peppers, scooping them nice and full. 

At this point, you will mix the remaining tomato sauce with the Italian Seasoning (or taco seasoning if you're going that route), then pour it over the top of the stuffed peppers.

Cover the pan with tin foil and bake for 55 minutes. After that time has passed, pull them out of the oven, remove the tin foil, and top with the shredded cheese.

Bake the peppers for another 5 minutes or until the cheese has melted.

Serve with a side of veggies or anything else you think would go well with it and enjoy!