Cliff and I got invited to a cookout the other day and I was asked to bring a dish to pass around dinner. As you may know, I am on a gluten free diet as I have Celiac Disease and because of this, I was nervous about preparing a dish for people who aren't gluten free. Anyway, I stumbled upon this recipe and decided to cook it for Cliff and our son before I brought it to the cookout. Absolutely delicious!!!! :) 
Ingredients: (Serves 6 if you follow this list)
-1 lb ground beef -1 tablespoon Worcestershire sauce-1/2 cup uncooked long grain white rice -1/4 teaspoon garlic powder-1 cup water -1/4 teaspoon onion powder-6 green bell peppers -Salt and Pepper to taste-2 (8 ounce) cans of tomato sauce -1 teaspoon Italian seasoning
Prep Time= 20 minutes Cook Time=1 hourDirections
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Really easy to put together and it tastes great! Great reviews from the cookout so I decided to share it here with you all!
Enjoy :)
-Tiff
