Ed Cook from MakeItHealthy.life via allrecipes
yields 6 servings
Ingredients
| 1 | cup | Water |
| ½ | cup | |
| 1 | lb | Lean Ground Beef |
| 1 | Onion, chopped | |
| 2 | cloves | Garlic, minced |
| 2 | Green Bell Peppers | |
| 2 | Yellow Bell Peppers | |
| 2 | Red Bell Peppers | |
| 2 | 8-oz cans | Natural Tomato Sauce |
| 1 | Tbs | Worcestershire Sauce |
| Salt and Ground Black Pepper to taste | ||
| 1 | tsp | Italian Seasoning |
| ¼ | cup | Parmesan Cheese, optional |
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
- Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
- Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
- Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
- Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.