Ingredients
2 medium green peppers1/2 pound ground beef1 can (8 ounces) tomato sauce, divided1/4 cup uncooked instant rice3 tablespoons shredded cheddar cheese, divided1 tablespoon chopped onion1/2 teaspoon Worcestershire sauce1/2 teaspoon salt1/4 teaspoon pepper1 large egg, beaten
Preparation
Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender.
Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
