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Stuffed Bell Peppers

4 bell peppers

1 pound ground beef (or about 1 1/2 cups cooked)

1 cup uncooked long grain white rice

2 cups water

1 cup grated mozzarella cheese

1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano

Preheat oven to 350 degrees

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1/2 cup cheese, tomatoes, Worcestershire sauce, garlic powder, onion powder, oregano, salt and pepper.

Spoon an equal amount of the mixture into each hollowed pepper.

Top with remaining cheese for last 5 minutes of cooking until cheese melts.

Michelle Boaen Jameson

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