Stuffed Bell PeppersIngredients6 large bell peppers1 pound ground beef1 cup cooked white rice1 small onion, finely chopped2 cloves garlic, minced1 teaspoon salt1/2 teaspoon black pepper1 teaspoon paprika1/2 teaspoon dried oregano1 cup tomato sauce1/2 cup diced tomatoes1 tablespoon Worcestershire sauce1 tablespoon vegetable oilOptional: shredded cheese for toppingInstructionsPreheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and set aside.Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft. Stir in the garlic and cook for about 30 seconds.Add the ground beef to the skillet and cook until browned. Drain excess fat if needed. Season with salt, black pepper, paprika, and oregano.Stir in the cooked rice, tomato sauce, diced tomatoes, and Worcestershire sauce. Let the mixture simmer for 5 minutes, then remove from heat.Stuff each bell pepper generously with the meat mixture and place them upright in a baking dish. Pour a small amount of water or extra tomato sauce into the bottom of the dish.Cover with foil and bake for 40 minutes. Remove the foil, add shredded cheese if using, and bake uncovered for another 10 to 15 minutes until the peppers are tender.Serve hot as a comforting, old-fashioned dinner just like grandma used to make.
