Oven-Baked Stuffed Peppers

Ingredients List

• 4 green bell peppers, tops and seeds removed (reserve tops)

• 1 pound ground beef

• ½ cup chopped onion

• 1 (14.5 ounce) can diced tomatoes with juice

• ½ cup long grain white rice

• ½ cup water

• 1 teaspoon Worcestershire sauce

• 1 pinch salt

• 1 pinch ground black pepper

• 1 cup shredded Cheddar cheese

Instructions

Finely chop enough of the green pepper tops to make 1/4 cup and set aside. Discard any leftover tops or save them for another use.

In a skillet, cook ground beef with onion and 1/4 cup of chopped pepper tops over medium heat until the beef is browned, the juices run clear, and the onion becomes soft and translucent, about 10 minutes. Drain any excess fat.

Add the diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper to the skillet. Bring the mixture to a boil, then lower the heat, cover, and let it simmer until the rice is fully cooked, about 30 minutes.

Mix Cheddar cheese into the ground beef and rice mixture, then spoon it into the pre-cooked peppers. Arrange the stuffed peppers upright in an 8x8-inch baking dish.

Place the peppers in the preheated oven and bake until the cheese has melted and the peppers are tender, about 30 minutes.

Nutrition Information (per serving)