Ingredients
- 1/2 pound ground beef
- 4 medium bell peppers, 3 large
- 1 cup cooked long grain white rice
- 1 cup tomato sauce, divided
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Step 1
Preheat oven to 350°F.
In a large skillet over medium heat, cook beef until evenly browned. Drain fat. Remove from heat and set aside.
To hollow out bell peppers, remove and discard tops, seeds and mem-branes. Shave off bottoms of peppers if necessary so they will stand upright. Arrange peppers on insert in Perfect Meatloaf™ Pan, open end up.
In a bowl, mix together browned beef, cooked rice, 1/2 cup tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, Italian seasoning and pepper. Spoon equal amounts of mixture into each hollowed pepper. Pour remaining tomato sauce over stuffed peppers.
Cover Perfect Meatloaf™ Pan loosely with foil, pick up by the sides, transfer to oven and bake 45 minutes. Remove foil and bake 15 minutes more, until peppers are tender.
Remove Perfect Meatloaf™ Pan from oven by sides of pan to a cooling rack. Transfer peppers to plates with tongs or spatula and serve.