stuffed peppers

this recipe came from a high school friend, amber. she posted on her Facebook that she was making stuffed peppers for dinner...and i have been thinking about making them lately so quickly asked her for her recipe. i added some things i found on blogs here and there and this is what i cam up with:)

stuffed peppers
1 lb. lean ground beef
1/4 cup onion, peeled and chopped
1 package of Lipton Taco Rice
6 green bell peppers (green are cheaper than red...both work)
1 clove of garlic, peeled and minced
2 (8 oz.) cans tomato sauce
1 tablespoon of Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and Fresh ground pepper to taste

Brown hamburger meat and drain. At the same time cook the rice as directed.

Bring a large pot of water to boil. Cut the top off peppers and remove stem and seeds. Add a couple pinches of salt to boiling water, and then add peppers to boiling water till brilliant green and their flesh slightly softened. Drain, set aside to cool.

Preheat oven to 350 degrees. Heat 4 tablespoons of oil in a large skillet over medium heat. Add onion and garlic, and cook, stirring often, until soft and translucent. Remove from heat and add meat, rice, tomato sauce, Worcestershire sauce, garlic powder, onion powder, Italian seasoning salt and pepper.

Arrange peppers in greased baking dish. I added a spoonful of monterrey jack cheese at the bottom of each pepper and then scooped in meat/rice mixture to fill the peppers. I topped with a little more shredded cheese.

Bake 1 hour at 350 or until peppers are tender.

I was a big fan! This recipe made six overstuffed peppers and i could only eat half at a time which meant i had lots of leftovers all week. add some tortilla chips and maybe some sour cream?!...and you've got yourself a nice little dinner!