Stuffed Bell Peppers

These are delicious and healthy. Serve with your choice of bread for a
complete meal.

2 Bell Peppers, any color (red, yellow and orange are more flavorful and
healthy than green)

3/4 lb. Ground Beef

1/3 C. Onion, finely chopped

15 oz. Tomato Sauce

1/3 C. Water

1 Tbsp. Worcestershire Sauce

1/3 C. White Rice

1/4 tsp. each Garlic Powder, Onion Powder and Black Pepper

1/2 tsp. dried Oregano

1 C. Cheddar Cheese, shredded



Preheat oven to 375*F. Halve the peppers lengthwise and remove seeds, stems
and membranes. Boil the halves in salted water for 3 minutes, then drain on
paper towels. Brown the ground beef and onion until meat is done; drain off
grease, then add back to pan with the rest of the ingredients except the cheese.
Simmer mixture 15-20 minutes until rice is done; stir in half the cheese.
Place peppers cut side up in casserole dish, then fill with beef-rice mixture.
Bake for 15 minutes, top with remaining cheese then let stand for 1 minute.
Enjoy!