Stuffed Bell Peppers

Ingredients

Quantities are for 4 servings.

• 4 each (large) Bell peppers (any color), tops removed and cored
• 1 lb Ground beef (85% lean)
• 1 cup (dry) White rice
• 1 each Yellow onion, finely chopped
• 3 cloves Garlic
• 1 can (14.5 oz) Diced tomatoes, canned, drained (liquid reserved)
• 1 can (8 oz) Tomato sauce
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried Italian seasoning
• 1 cup Mozzarella cheese, shredded
• 2 tbsp Fresh parsley, chopped

Instructions

1. Preheat oven to 375°F.
2. Cook the rice according to package directions.
3. Bring a large pot of water to a boil and blanch the bell peppers for 3-5 minutes, until slightly softened. Drain and set aside.
4. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and no longer pink (160°F internally) and the onion is translucent, 5-7 minutes. Drain excess fat.
5. Add the garlic and cook 1 minute, then stir in the drained diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and Italian seasoning. Simmer 5 minutes.
6. Remove from heat and stir in the cooked rice and half the mozzarella. Season with salt and pepper.
7. Stand the peppers upright in a 9x13 baking dish and spoon the beef and rice mixture into each.
8. Pour the reserved tomato liquid around the peppers in the dish.
9. Cover with foil and bake for 25 minutes, then uncover, sprinkle with the remaining mozzarella, and bake an additional 10 minutes until tender and bubbly. Garnish with parsley.