* John Claude Exclusive Catering weekly recipe 201-998-0039 http:/www.JCExclusivecatering.com
1 pound ground beef
½ cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 tbsp Worcestershire sauce
¼ tspn garlic powder
¼ tspn onion powder
salt and pepper to taste
1 tspn Italian seasoning
Preheat oven to 350 degrees F.
Put 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.
Cut off and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting frequently with sauce, until the peppers are tender. Enjoy!