6 large green bell peppers, tops cut off and seeds out.
1 lb. extra lean ground beef
1 cup plain cooked brown rice. (I used leftovers in the fridge from stir-fry)
1/2 onion, diced
2 large tomatoes, roughly chopped
1 can tomato sauce
1 can tomato paste
3 TBsp Parmesan cheese
2 TBsp worchestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp rosemary
1/4 tsp thyme
1 tsp parsley
---please note if you have an Italian seasoning blend, just add 2-3 tsp of it instead of the above 4 ingredients. I had run out so I improvised.-----
3/4 tsp garlic powder
1/2 tsp onion salt
1 cup shredded cheddar cheese
2 roma tomatoes, sliced "pretty"
Brown beef over medium heat in a large skillet or wok. While it browns, boil a large pan of salted water. Once it boils, add all the cleaned out peppers at once and submurge them. Let boil on a hard boil for about 6 minutes, then remove from water and set aside into a deep baking dish.
Once beef is browned, add in onions and let them cook for 2 minutes while stirring frequently. Add the rice, tomatoes, sauce, paste and seasonings along with a cup of water. Let it simmer, adding more water as necessary to reach your desired sauce thickness. Taste! My seasonings are approximations--you may decide it needs more something.
Stuff the peppers to the top with the meat/rice sauce. I had leftover sauce that I served on the side if anyone wanted more stuffing with their pepper. Cover deep dish and bake at 350 for about 15 minutes. Remove foil/cover and bake for another 10 minutes. *PLEASE NOTE* My cooktimes were for stuffed peppers that had been refrigerated for a few hours before baking. Your cook time may need to be adjusted if your sauce and peppers are already hot.*
Add cheddar cheese to the top of each pepper and bake until melted smooth. Ready to serve with a few slices of fresh cold tomatoes!