Stuffed Bell Peppers


4 medium Green Bell Peppers

3/4 pound Ground Chuck

1 medium Onion, diced

1 teaspoon Worcestershire sauce

1/2 cup canned tomatoes, drained and finely diced

1/2 cup Italian-flavored Breadcrumbs

1 teaspoon (bottled) diced garlic

1 teaspoon Lawry's Seasoned Salt

1/4 teaspoon pepper

1 cup Rice, cooked

1/2 cup Parmesan cheese, grated


Carefully remove the tops, de-vein and seed the peppers. Place in boiling water for 7 minutes. Remove and allow to cool. Lightly rown the ground chuck. Add the onion and cook until soft. Remove from the heat. Mix in the rice, Worcestershire sauce, tomatoes, and breadcrumbs, garlic, seasoned salt, and pepper. Carefully fill the peppers with the mix. Place in an uncovered casserole dish. Top with the Parmesan. Bake at 375 for 20-30 minutes or until the cheese browns.

Serves 4