Stuffed Peppers

Stuffed Peppers

• 1/2 cup brown rice
• 1 cup water
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 green bell peppers
• 2 red bell peppers
• 2 yellow bell peppers
• 1 (8 ounce) can natural tomato sauce
• 1 tablespoon Worcestershire sauce
• salt and ground black pepper to taste
• 1 (8 ounce) can natural tomato sauce

Method of preparation:
• Preheat oven to 350 degrees F (175 degrees C).
• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• Slice the peppers in halves, remove and discard the seeds. Arrange peppers in a baking dish with the hollowed sides facing upward.
• Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, until the peppers are tender, about 1 hour.