| | Directions | | Cut tops off peppers, and remove seeds. Boil peppers in boiling, salted water for 5 minutes, then drain peppers. Brown beef, onion, and garlic in a large skillet. Pour off oil and add rice, Rotel tomatoes, broth and water. Cook about 15 minutes, stirring occasionally. Add catsup, Worcestershire, and seasoning then add 1 cup of the cheese. Stir and cook 5 minutes more. Put peppers in a baking dish, stuff with meat mixture, and put any left over meat mixture around the peppers in the dish. Cover dish. Bake at 350 degrees for 25 minutes. Uncover, and add the other 1 cup of cheese to the top. Bake 5 minutes more. Freezes well. |
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| Ingredients | | - |  | 6 bell peppers |
| - | | 1 pound Ground Beef |
| - | | 1/2 onion, chopped |
| - | | 1 tablespoon minced garlic |
| - | | 1 1/3 cups instant rice |
| - | | 1 can Rotel tomatoes |
| - | | 1 can chicken broth |
| - | | 1/2 Water |
| - | | 1/3 cup catsup |
| - | | salt and pepper |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 2 cups grated Cheddar Cheese |
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