Many consider stuffed bell peppers to be a southern comfort food. Traditionally, cooks will stuff green bell peppers with a mixture of beef, pork, tomatoes and herbs and spices. You all know by now that that's not exactly how I roll. I don't like green bell peppers at all. I've found that I can at least tolerate the red, yellow and orange varieties because they are sweeter and since my husband loves peppers, I have to compromise sometimes and give him what he likes. Plus, the colored varieties of peppers are loaded with lots of vitamins. It's a win-win. Just like a marriage should be!
6 medium sized bell peppers (you can use green, but the colored variety are better)
1 lb. lean ground beef (you can use turkey, chicken or pork)
1/4 c. diced onion, chopped fine
1 tsp. finely minced garlic
1.5 c. white rice, cooked half way through (if you don't have rice, you can use orzo)
4 tbl. worchester sauce
2 tbl. tomato paste
1/2 tsp. dried oregano
1 tsp. steak seasoning
salt and pepper to taste
Preheat Oven to 375
In a baking dish line up the bell peppers. Make sure that you cut the bottom of the pepper a little bit so that it has a firm bottom.
Mix all the ingredients in a medium bowl and make sure everything is well incorporated. Fill the bottom of the baking dish about 1/4 inch up the bell peppers with beef broth.
Cover with foil and bake for 35 mins. Remove foil and pour a teaspoon of the broth into the pepper to keep it moist. Top the peppers with some parmesan cheese and place back in the oven (minus the foil) for about 10 more minutes or until the parmesan has browned.
Serve with a little broth on the plate! Easy!