Link

Israeli Stuffed peppers

Ingredients

• 2 tablespoons extra virgin olive oil, such as Colavita

• 1 pound ground beef

• 2 teaspoons (fish free) worcestershire sauce

• ½ teaspoon garlic powder

• ¼ teaspoon chili powder

• 2 tablespoons dried minced onion flakes

• 1 tablespoon dried parsley flakes

• ½ teaspoon freshly cracked black pepper

• 1 cup quick-cooking rice, prepared according to package directions

• 3½ cups prepared marinara sauce, divided

• 5 large red or green bell peppers, seeded, veins removed, tops cut off

Instructions

1. . Preheat oven to 350 °F.

2. Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.

3. Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.

4. Mix in cooked rice and 2 cups of the marinara sauce until well combined.

5. Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.

6. Pour remaining 1½ cups marinara sauce over top and around peppers.

7. Bake, uncovered, for 1 hour to 1 hour and 30 minutes, until peppers are soft.

8 Spoon any remaining sauce from the pan over peppers before serving.