4 Servings 75 min Cook
1 Cup Brown Rice
4 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
1 Lb Ground Beef
1 Cup, chopped Onions
1 Dash Salt
1 Dash Pepper
2 Tbsp Worcestershire Sauce
2 Tbsp Ketchup
1 Tbsp Dijon Mustard
1 Tbsp Pickle Relish
1/3 Cup Tomato Sauce
3 Tbsp Water
3 1 Oz Mozzarella Cheese
Prepare rice as per package directions; set aside.
Cut off the top of 4 bell peppers about 1-inch down from top.
Clean out seeds and membranes.
Throw away the tops.
Preheat oven to 400 degrees F.
In a large nonstick pan, brown ground beef and onions.
Season beef with a little salt and pepper.
Be sure to break up ground beef into small pieces as it cooks.
Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce, and 3 tablespoons water.
Mix well.
Stir in ¾ cup shredded cheese and cooked rice.
Mix well and continue to cook until heated through.
Add 1-2 more tablespoons of water, if getting a little dry.
Remove from heat.
Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese.
Place each in a 9-inch baking dish.
Pour 1 cup water in bottom of baking dish.
Cover dish with foil and bake for 40-45 minutes.
If peppers are not soft enough, cook about 5 minutes more.
Recipe inspired by: http://www.
skinnykitchen.
com/recipes/skinny-cheeseburger-stuffed-peppers/
