Inside-Out Stuffed Peppers
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 1 | large |
green bell peppers
chopped |
|
| ½ | cup |
long grain rice
uncooked |
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 1 | large |
green bell peppers
chopped |
|
| 118 | ml |
long grain rice
uncooked |
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
In a skillet, brown beef, drain.
Transfer to a greased 2 quart casserole.
Add the next 8 ingredients.
Cover and bake at 350℉ (180℃) for 1 hour or until rice is tender.
Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.
