- 4 large peppers-any color
- 1 small onion-diced
- 1 pound lean ground beef
- 1 clove garlic- minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon pepper
- 1 cup rice(brown or white)
- 1 teaspoon sugar
- 1 cup water
- 1 can (20oz) tomatoes
- 1 cup Parmesan cheese-shredded plus more for topping
Cut the tops off the pepper and scrap out the membranes and seeds. I’ve found that a spoon works best for this.
Par boil the peppers in a large pot of water for approximately 15 minutes. Drain and cool.
Brown ground beef; add onion and garlic. Cook until soft about 6 minutes.
Add salt, pepper, sugar, Worcestershire, red pepper flakes and tomatoes.
Cook for about 5 minutes then add the rice and water. Simmer covered for 20 minutes or until rice is almost tender. Mix in the Parmesan cheese. Place peppers in a 9×13 baking dish. Stuff with meat mixture*. Cover dish with foil and bake at 350 for about 45 minutes. Uncover and bake for an additional 15 minutes.
Sprinkle with more cheese before serving.
*If there is excess stuffing, spoon the rest around the peppers before baking.