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Main dish

Spicy Stuffed Peppers

Prep:

20 m

Cook:

1 h 20 m

Ready in:

1 h 40 m

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This classic recipe will come to your rescue when you need to prepare something cheap yet nutritious and delicious!

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Servings: 6

Ground beef

1 lb.

Long grain white rice

½ cup, uncooked

Water

1 cup

6 green bell peppers

Tomato sauce

2 (8 oz.) cans

Worcestershire sauce

1 tbsp.

Garlic powder

¼ tsp.

Onion powder

¼ tsp.

Salt

to taste

Pepper

to taste

Italian seasoning

1 tsp.

Preheat the oven to 350° F/175° C/ Gas Mark 4.
Pour water into a saucepan, add rice, and bring to a boil. Cover with a lid and cook for 20 minutes.
Put the beef in a skillet and cook over a medium heat until evenly browned.
Take bell peppers, remove and discard the tops, seeds, and membranes.
Arrange the peppers in a baking pan so that the hollowed sides face upward.
Combine the browned beef, cooked rice, 1 can of tomato sauce and the next five ingredients (from Worcestershire sauce to pepper) in a bowl, mix well, and spoon some sauce into each pepper.
Combine the rest of the sauce (1 can) and Italian seasoning in another bowl and pour the mixture over the peppers.
Bake for about 1 hour or until the peppers are tender. Baste peppers with the sauce every 15 minutes.

Review

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