Healthier Stuffed Peppers

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup brown rice
• 1 cup water
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 green bell peppers
• 2 red bell peppers
• 2 yellow bell peppers
• 1 (8 ounce) can natural tomato sauce
• 1 tablespoon Worcestershire sauce
• salt and ground black pepper to taste
• 1 (8 ounce) can natural tomato sauce
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese, optional

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Cut the tops off all six peppers, remove the seeds and membranes, and stand them upright in a baking dish.

2. Combine the brown rice and 1 cup water in a saucepan. Bring to a boil, cover, and simmer on low for about 45 minutes until the water is absorbed.

3. While the rice cooks, heat a large skillet over medium heat. Cook the ground beef, onion and garlic, breaking up the meat, until the beef reaches 160°F (71°C) and the onion is soft, about 10 minutes. Drain excess fat.

4. Stir the Worcestershire sauce, Italian seasoning, one can of tomato sauce, salt and black pepper into the beef. Simmer for 5 minutes.

5. Stir the cooked rice into the beef mixture and taste for seasoning.

6. Pour a splash of water into the bottom of the baking dish. Cover the dish tightly and bake the peppers for 30 minutes until they begin to soften.

7. Spoon the filling into the partly cooked peppers, mounding it well. Pour the second can of tomato sauce over the tops.

8. If using, sprinkle the grated Parmesan over the peppers. Bake uncovered for 30 minutes until the peppers are tender and the filling is hot throughout. Rest 5 minutes before serving.