Classic Stuffed Bell Peppers

Ingredients

• 4 bell peppers
• 1 lb ground beef
• ½ onion
• 2 clove garlic
• 1 cup cooked rice
• 15 oz canned crushed tomatoes
• ½ cup beef broth
• 1 tsp Worcestershire sauce
• ½ tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Halve bell peppers lengthwise and remove seeds and membranes. Place cut-side up in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic; cook, breaking up the beef, until browned. Drain excess fat.
3. Stir in cooked rice, half of the crushed tomatoes, beef broth, Worcestershire sauce, oregano, salt, and pepper. Simmer for 5 minutes.
4. Spoon the beef and rice mixture evenly into the bell pepper halves.
5. Pour the remaining crushed tomatoes around the peppers in the baking dish.
6. Bake for 45-50 minutes, or until peppers are tender. If desired, sprinkle with shredded cheese during the last 10 minutes of baking.
7. Garnish with fresh parsley, if using, and serve hot.