Stuffed Bell Peppers (Green)
4 green peppers
1 lb extra lean ground beef
1 onion, chopped
1 - 16 oz. can stewed tomatoes, undrained
1 - 16 oz. Rotel, undrained
1/2 cup uncooked rice (cooked according to pkg)
2 tsp Worcestershire sauce
1 TBS Oregano
1 TBS Basil
Salt & Pepper to taste
1/2 cup Cheddar Cheese
Cut tops off of peppers. Remove seeds and membrane. Cook in boiling, salted water (approximately 5 minutes). Drain. Set aside.
Brown meat with onions. Drain any fat. Add tomatoes, rice, Worcestershire sauce, Oregano, Basil, Salt, and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Spray 9 x 9 baking dish with nonstick spray. Stuff pepper with meat mixture. Place in baking dish. Spoon leftover mixture around peppers (helps hold the peppers up). Sprinkle with cheese.
Bake at 350 degrees for 20-25 minutes.
Makes 4 Servings; 1 serving = 300 calories