Ingredients

6-7 small green bell peppers, tops cut off (save them!), core and seeds removed.

1 lb ground beef

1 onion, chopped

4 cloves garlic. minced

1/2 tsp thyme

1/2 tsp sage

1 1/2 tsp salt

freshly ground black pepper to taste

2 tsp Worcestershire sauce

1/2 cup uncooked long grain white rice

1 cup water or water/broth combination

2 cups marinara sauce

1 cup shredded cheddar cheese

Preparation

  1. Fry the onion and garlic in 1 tbsp. olive oil until just starting to turn golden.
  2. Add the beef and cook until done, breaking up the meat with a spoon.
  3. Add the thyme, sage, salt, pepper, Worcestershire sauce, and rice. Stir to combine.
  4. Add 1 cup water, broth, or a combination of the two. Bring to a boil, then cover the pan and cook for 20 minutes until the rice is cooked.
  5. After the rice has cooked, stir in 1 cup of marinara sauce.
  6. Stuff the peppers with the filling and top with about 2 tbsp marinara sauce. Place the caps back on. Put the peppers in a pan with a little water at the bottom to prevent burning.
  7. Bake uncovered at 375 deg F for 45 min to 1 hour. It seems to be pretty forgiving so if they go a little longer its ok!
  8. Remove the caps, put about 2 tbsp shredded cheddar on top of each pepper, then put the caps back on. Bake for another 15 - 20 min.