Stuffed Peppers

from ButterYum
makes 6

6 large bell peppers, any color (prepared as directed below)
2 pounds ground beef (or ground turkey)
1 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon pepper
28 ounce can crushed tomatoes (or diced tomatoes with their juice)
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons A-1 steak sauce (or Worcestershire sauce)
1 cup water
1 cup long grain white rice
6 ounces shredded cheddar cheese, divided (or any good melting cheese)

Preheat oven to 375F.  To prepare peppers, cut tops off and reserve.  Clean inside peppers by removing seeds and ribs; place in an oven safe pan or casserole dish. Mince the pepper tops; discard the inedible stems. In a large saute pan, saute minced pepper tops and onions in a little olive oil until translucent. Add ground beef, salt, and pepper; cook until beef is brown and cooked through, stirring occasionally to break up clumps. Drain beef if necessary and add the crushed tomatoes, basil, oregano, A-1, water, and rice; stir well to combine.  Bring mixture to a boil, reduce heat to simmer and cover until rice is soft and has absorbed most of the liquid; about 20 minutes. Remove from heat and stir in all but 1 cup of the shredded cheese. Spoon mixture into the prepared peppers (extra filling can be stuffed into the spaces between the peppers). Sprinkle remaining 1 cup of shredded cheese on top of peppers. Place on middle rack in oven and bake uncovered for 15-20 minutes, or until the cheese is melted and starts to turn bubbly and brown.
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