Stuffed Peppers (Unstuffed)

I will be honest this is not a family favorite, we all eat it but nobody asks for it. With that said this is my go to recipe whenever I need to use leftover rice because it is so quick, easy and inexpensive. I have only made this recipe from leftover rice which is why is calls for cooked rice.

I love the story my parents tell about this dish because to them they both pictured two very different dishes when they discussed "stuffed pepper." My dad pictured the more traditional Spanish dish, an actual bell pepper stuffed with rice & meat. My mom pictured more of a tomato based Spanish rice with long slices of bell pepper in it. I've made it both ways but my kids don't eat the peppers unless they've been prepared in the dish, it's the quicker recipe and requires less peppers & so is the winner here. We've since renamed the dish to "Unstuffed peppers" but out of habit still call it "Stuffed Peppers!"

Ingredients:

• 1 1/2 lb ground beef
• 1/2 onion, chopped
• 2 large bell peppers, sliced or diced
• 1 tsp salt
• 1/2 tsp ground pepper
• 1/2 tsp oregano 
• 1/2 tsp basil
• 1/2 tsp garlic powder
• 1 can (14 oz) diced tomatoes 
• 1 can (15 oz) tomato sauce
• 1 tsp Worcestershire sauce
• 2 cups rice, cooked 
• 1 cup cheddar or colby jack cheese, shredded

Directions:

1. Heat oven to 350 degrees.
2. Lightly grease a 3 quart baking dish.
3. In a large skillet over medium heat, brown the ground beef with onion, peppers and spices. Continue sauteing until peppers are tender and meat is no longer pink (about 7-10 min). 
4. Add tomatoes, sauce and rice. Stir to blend. Simmer for 5 minutes. 
5. Spoon mixture into prepared baking dish and sprinkle with cheese. 
6. Bake for 25-30 minutes.