Ingredients:

  • 6 large bell peppers (red, yellow, or green)
  • 1.5 lb lean ground beef (85/15)
  • 1.5 cups cooked white rice
  • 8 oz canned tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup shredded mozzarella cheese (part-skim)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set the pepper 'cups' aside.
  2. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess rendered fat.
  3. Stir the tomato paste into the beef mixture and cook for 1 minute until slightly caramelized. Add the tomato sauce, Worcestershire sauce, salt, and pepper. Simmer briefly until warmed through.
  4. Remove the beef mixture from heat. Stir in the cooked white rice and half of the shredded mozzarella cheese, mixing until cohesive.
  5. Spoon the filling evenly into the prepared bell peppers. Place the filled peppers in a deep baking dish.
  6. Bake for 40 minutes, or until the peppers are tender. During the last 5 minutes of cooking, top the peppers with the remaining shredded mozzarella cheese and continue baking until melted and bubbly.