Ingredients

• 6 greens bell peppers , reserve tops
• salt to taste
• 1 pound ground beef
• 0.5 cups chopped onion
• 1 clove garlic , minced
• 1 , 16 ounce
• 0.5 cups long-grain white rice
• 0.5 cups water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 dash hot pepper sauce , such as Tabasco®
• 1 pinch ground black pepper
• 1 cup shredded mozzarella cheese
• 1 , 8 ounce

Instructions

1. 1 Chop reserved green bell pepper tops. Measure out 1/4 cup and set aside.
2. 2 Bring a pot of water to a boil; cook whole green bell peppers in boiling water until slightly tender, about 5 minutes. Drain and lightly season inside of bell peppers with salt. Set aside.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, onion, reserved 1/4 cup chopped green bell pepper, and garlic in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Stir canned tomatoes and liquid, rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover the skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
6. 6 Stir 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange peppers in a baking dish. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Nutrition per serving