Newlywed in the Kitchen {2016} Recipe #2: Stuffed Bell Peppers

I'm always looking for something fairly healthy but still tasty and easy to prepare.  This recipe fit the mold and I will definitely be making it again!

The Boy from Texas Comments:  "It's not bad for a bunch of rice and a bell pepper."

My Rating:  4/5.

Stuffed Bell Peppers

6 large green bell peppers

1 pound ground beef

1/2 C chopped onion (I don't like onions, so I always just sprinkle some minced onion for flavor)

16 oz can diced tomatoes (I used diced tomatoes with green chile because I'm from New Mexico)

1/2 C white rice

1/2 C water

1 t salt

1 t pepper

1 t Worcestershire sauce

1 C shredded cheddar jack cheese

Cut tops off of peppers, discard membranes and seeds. Chop enough from the tops to have 1/4 C chopped bell pepper.

Take whole peppers and slice in half longways. Put them in boiling water for about 5 minutes.  Set upside down to dry.  Sprinkle insides lightly with salt. Set aside.

Brown ground beef, onion, and 1/4 C chopped bell pepper until meat is cooked and veggies are tender.  Drain off fat and return to pan.

Add in tomatoes, uncooked rice, water, salt, Worcestershire, and  pepper.  Bring to boil, cover, reduce heat to simmer.  Cook for about 20 minutes or so until rice is done.

Heat oven to 350.  Place peppers into baking dish.

When rice is ready, add in cheese and mix well.  Stuff peppers with meat mixture.

Bake for 30 minutes.