Ingredients

• 1 cup water
• 0.5 cups brown rice
• 1 pound lean ground beef
• 1 onion , chopped
• 2 cloves garlic , minced
• 2 greens bell peppers
• 2 reds bell peppers
• 2 yellows bell peppers
• 2 , 8 ounce
• 1 tablespoon Worcestershire sauce
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 0.25 cups grated Parmesan cheese , optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
3. 3 Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
4. 4 Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
5. 5 Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
6. 6 Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.

Nutrition per serving