Stuffed Bell Peppers

Ingrédients

• 1/2 cup long grain white rice
• 1 cup water
• 6 medium bell peppers (any color)
• 1 pound ground beef
• 1 medium white onion (diced)
• 3 teaspoons minced garlic
• 1 (15 ounce can) diced tomatoes (drained)
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded pepper jack cheese (divided)

Préparation

1. 1

   Preheat oven to 350°F (176°C). Lightly grease a 9x13-inch pan.

2. 2

   In a small saucepan, combine 1/2 cup long grain white rice with 1 cup water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and steam until all water has been absorbed, about 15 minutes.

3. 3

   Meanwhile, trim the tops off 6 medium bell peppers and remove seeds and membrane from inside. Place the bell peppers into the prepared pan. Bake for 10-15 minutes.

4. 4

   While the bell peppers are cooking, cook 1 pound ground beef and 1 medium white onion in a 12-inch skillet over medium high heat until the beef is browned and the onions start to soften, about 5 minutes. Drain any excess fat or liquids. Add 3 teaspoons minced garlic and cook 1 minute more.

5. 5

   Remove from heat and stir in 1 (15 ounce can) diced tomatoes (drained), the cooked rice, 1 cup frozen corn, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup shredded pepper jack cheese.

6. 6

   Remove bell peppers from the oven and spoon the ground beef mixture into bell peppers until full. Sprinkle remaining cheese over the top.

7. 7

   Bake, uncovered, in the preheated oven for 30 minutes until cheese is bubbling and browned.