Stuffed Bell Peppers Recipe

2 bell peppers 

1 1/2 C. cooked rice

1 lb. ground beef

3 green onions

1 tsp. oregano

1 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1 tsp. Worcestershire sauce

5-6 good dashes hot sauce

10 oz. can petite diced tomatoes with green chilies

shredded mozzarella cheese

Cut the bell peppers in half and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce, and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well. Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.