Stuffed Peppers

I'm not a big fan of cooked green peppers, so I used red and orange for this recipe. Jim took some lean ground beef out of the freezer and since I had the day off, it was my job to decide what to do with it. I searched the Internet and sort of combined a few recipes to come up with this. It was so good!

1/2 cup uncooked long grain white rice
1 cup water
3 bell peppers - any color will work
1 pound extra lean ground beef
1-2 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2-1/4 tsp. chili powder
1 tsp. salt
1/4 tsp. garlic powder
1 tbsp. Worcestershire sauce
pepper to taste
1 8oz. can tomato sauce
shredded cheese

Preheat oven to 350 degrees Fahrenheit. Remove and discard the tops, seeds and membranes of the bell peppers (I cut them lengthwise, but it's not necessary). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover and cook 15-20 minutes or until all water is gone.

Heat oil in a skillet and saute the onion and ground beef until the onion is tender and beef is browned. Add in garlic, chili powder, salt, garlic powder, pepper, Worcestershire sauce, pepper and 4 oz. of the tomato sauce, and cook for another 5 minutes. Add the cooked rice to the beef mixture and mix together. Spoon the mixture into the peppers and top each pepper with the remaining sauce.

Bake covered with foil for 45 minutes or until peppers are tender. Remove the foil and top peppers with cheese. Bake for another 5 minutes or until cheese is melted. Enjoy!!