Stuffed Bell Peppers
6 medium bell peppers
1 pound ground beef
1 onion, diced
1 tablespoon Worcestershire sauce
1 can (14 1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
2 cups cooked rice
1 can (11 ounces) corn kernels, drained
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
Slice tops off peppers; cut away ribs and remove seeds. Steam peppers until softened slightly, about 4 minutes. Brown ground beef and onion; drain fat. Add Worcestershire sauce, stewed tomatoes, and tomato paste. Stir in cooked rice, corn, and seasonings. Heat through, stirring occasionally. Stir in 1 cup of the cheese. Place the peppers upright in a casserole dish and spoon filling into peppers. Cover loosely with foil. Bake at 375° for 30 minutes. Sprinkle tops of the peppers with remaining cheese and bake uncovered 10 minutes more or until cheese has browned. Enjoy!
This recipe makes more meat mixture then you need for six peppers - so freeze half of it. On a busy night, all you need to do is thaw the filling, steam six more peppers and you're ready to go!