Tangy Stuffed Peppers

By Bean4bella

Ingredients

• 4 large green peppers
• 1 pound ground beef
• 1 small onion, chopped
• 1-1/2 cups cooked long grain rice
• 1/4 cup grated Parmesan cheese
• 6 teaspoons Worcestershire sauce, divided
• 1/2 teaspoon salt
• 1 can (15 ounces) tomato sauce
• 1/3 cup water
• Additional Parmesan cheese, optional

Preparation

Step 1

Cut tops off peppers and remove seeds. Finely chop pepper tops; set aside. In a large saucepan, cook whole peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook the beef, onion and chopped peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat. Stir in the rice, Parmesan cheese, 4 teaspoons Worcestershire sauce and salt. Spoon into peppers.
Place in a greased 2-qt. baking dish. Combine the tomato sauce, water and remaining Worcestershire sauce; drizzle over peppers. Cover and bake at 350° for 25-30 minutes or until peppers are tender. Sprinkle with additional Parmesan cheese if desired.