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
