Simple Stuffed Peppers

Yields: 3 Servings


  • 6 large green peppers
  • 1 lb lean ground beef
  • 1/2 cup onion, chopped
  • 1 (16 ounce) cans tomatoes, diced
  • 1/2 cup long grain or brown rice
  • 1/2 cup water
  • 1/4 teaspoon salt and pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheddar cheese, shredded (about 4 ounces)


  1. Cut tops from green peppers; discard seeds and membranes.
  2. Chop enough of the tops to make 1/4 cup, set aside.
  3. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
  4. In a skillet cook ground beef, onion and 1/4 cup chopped pepper until meat is browned and vegetables are tender.
  5. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
  6. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or until rice is tender.
  7. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
  8. Bake, covered in a 350 degree oven for 30 minutes.