Ingredients

• 1 cup cold water
• 0.5 cups uncooked long grain white rice
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 6 medium green bell peppers
• 16 ounces tomato sauce , divided
• 1 tablespoon Worcestershire sauce
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning

Instructions

1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
3. 3 Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
4. 4 Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
5. 5 Arrange peppers in a baking dish with the hollowed sides facing upward.
6. 6 Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
7. 7 Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
8. 8 Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.
9. 9 Serve hot and enjoy!

Nutrition per serving