Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.

• 1 pound ground beef
• 1 garlic, minced
• 1 small onion, diced
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 bell peppers
• 500 mL tomato sauce
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• mozerella cheese, grated

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil.
• Reduce heat, cover, and cook 20 minutes.
• In a skillet over medium heat, cook the beef, onions and garlic until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers.
• Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef mixture, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper.
• Spoon an equal amount of the mixture into each hollowed pepper.
• Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake in the preheated oven, for 20 minutes or until the peppers are tender.
• top the peppers with grated cheese and broil them in the oven

• the mozerella cheese was not part of the original recipe (nor the caleorie count).I just thought it would be a nice topping.