Thursday, April 11, 2013

Stuffed Peppers

Stuffed Peppers

1/2 lb. ground beef
4 medium bell peppers or 3 large
1 c. cooked long grain white rice
1 c. tomato sauce, divided
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350.

In a large skillet over medium heat, cook beef until evenly browned.  Drain fat.  Remove from heat and set aside.

Hollow out bell peppers. Stand upright in a 9 x 5 inch loaf pan.

In a bowl, mix together browned beef, cooked rice, 1/2 c. tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, Italian seasoning and pepper.  Spoon equal amounts of mixture into each pepper.  Pour remaining tomato sauce over stuffed peppers.

Cover loosely with foil and bake for 45 minutes.  Remove foil and bake for 15 minutes more, or until peppers are tender.

Remove with tongs to serve.

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