Ingredients

• 4 greens bell peppers , reserve tops
• 1 pound ground beef
• 0.5 cups chopped onion
• 1 , 14.5 ounce
• 0.5 cups long grain white rice
• 0.5 cups water
• 1 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.
2. 2 Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
3. 3 Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.
4. 4 Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
7. 7 Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.

Nutrition per serving