6 large bell peppers
1 lb. lean ground beef (or ground turkey)
1 medium onion chopped
3 cloves of fresh garlic minced
1 can diced tomatoes 24oz (or fresh)
½ cup white rice
½ cup water
1 tsp salt
1 tsp Worcestershire Sauce
½ cup shredded cheddar
Cut the tops from the peppers and remove seeds and core from both the inside and top of peppers.
With sharp paring knife, carve a face in each pepper.
Cook ground beef, garlic and onion in skillet until lightly browned.
Add diced tomatoes (don’t drain it) uncooked rice, water, salt & Worcestershire sauce. Bring to a boil.
Reduce heat and cover. Simmer for about 20 minutes or until rice is cooked.
Remove from heat and stir in the cheese
Fill the peppers with a generous amount of filling. Add the tops back on the peppers once stuffed.
Place in a baking dish with about ¼” of water on bottom.
Cover with tin foil and bake at 375F for 35-40 minutes. If refrigerated, bake 15 minutes longer to ensure it is warm in center.
Serve to your favorite goblins