Try her “Stuffed Peppers” recipe this time… Delicious !
2 tablespoons olive oil or canola oil
1 pound ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
1/2 teaspoon black pepper
1 cup quick-cooking rice, prepared according to package directions
3 1/2 cups prepared marinara sauce, divided
5 large red or green bell peppers, seeded, veins removed, tops cut off
1.Preheat oven to 350 degrees F.
2.Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
3.Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
4.Mix in cooked rice and 2 cups of the marinara sauce until well combined.
5.Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
6.Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
7.Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
8.Spoon any remaining sauce from the pan over peppers before serving.
Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.