Ingredients

The following ingredients have 4 Servings
  • 6 bell peppers
  • 1 tablespoon olive oil
  • 1 cup onion (finely chopped)
  • 8 cloves garlic (minced)
  • 1 jalapeno (seeded and minced)
  • 2 pounds ground beef
  • 14.5 ounce can diced tomatoes
  • 3 dashes Worcestershire sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon beef bouillon
  • ½ tablespoon paprika
  • ½ tablespoon black pepper
  • 1 cup cooked white rice
  • 6 ounces fresh mozzarella cheese (diced into small cubes)

Instruction

  • Bring water to boil in a stockpot with a steamer basket insert.
  • Add the bell peppers to the steamer basket, cover with a lid and steam for 10 minutes.
  • Remove the steamer basket with the peppers from the stockpot and immediately run the peppers under cold water to stop the cooking process. Set the peppers aside.
  • Heat the olive oil in a large skillet on the stove over medium-high heat.
  • Add the onions, garlic and jalapenos, saute for 3-4 minutes.
  • Add the ground beef to the skillet, cook for 8-10 minutes, or until the beef is cooked through.
  • Drain any grease from the skillet, then place it back on the stove over medium heat.
  • Add the diced tomatoes, Worcestershire sauce, oregano, beef bouillon, paprika and black pepper, cook for 5-7 minutes.
  • Remove from the heat and stir in the cooked white rice, until all of the ingredients are combined.
  • Preheat the broiler on the oven to high.
  • Fill the peppers with the ground beef mixture.
  • Arrange the peppers standing up in a casserole dish or oven-safe skillet.
  • Dice the fresh mozzarella cheese into cubes and add a few cubes to the top of each pepper.
  • Place on the middle rack of the oven and bake under the broiler for 3-5 minutes or until the cheese is melted and bubbling.
  • Remove from the oven and serve immediately.