Did you know that one yellow bell pepper contains 569% of your daily value of Vitamin C? By comparison, one orange has 160% of your Vit-C daily value. Bell peppers have a strong, crisp consistency which several people don't like but when cooked well, they develop into a softer shell which works perfectly for stuffing.
This is a great recipe for one or two (if doubled).
*to double the recipe, double each ingredient except for the tomato sauce and egg
1 medium bell pepper (color of your choice)
1/4 lb. ground beef
1 can (8 oz.) tomato sauce, divided
1/8 cup uncooked rice
2 Tablespoons shredded cheddar cheese, divided
1 Tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
Preheat oven to 350 degrees.
Prepare the pepper by cutting the top off, removing the seeds and blanching in a pot of boiling water for five minutes. Drain and rinse in cold water. Set aside.
In a bowl, combine beef, 1/4 cup tomato sauce, rice, 1 Tablespoon cheese, onion, Worcestershire sauce, salt, pepper, and egg. Mix well (with your hands if you feel the need). Stuff the peppers with the mixture.
Place the stuffed peppers in a small ungreased baking dish (I used a loaf pan) and pour the remaining tomato sauce over the pepper. Cover with a lid or tin foil and bake for 45-60 minutes or until meat is no longer pink and pepper is tender.
Sprinkle with the cheese and return to the oven for another five minutes, or until cheese is melted.