Stuffed Bell Peppers Recipe

This is my version of stuffed peppers.  I use round steak because my husband isn’t a huge fan of ground beef. 

Stuffed Bell Peppers

• 4 bell peppers- any color but a variety looks best
• 1 lb. round steak- cut into small pieces (ground beef can be substituted)
• 1 small onion- diced
• 1/2 tsp. onion salt
• 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 1/2 tsp. Italian seasoning
• 1/2 tsp. Italian seasoning
• 2 T. Worcestershire sauce
• 2 15 oz. cans tomato sauce
• 2 cups brown rice (white rice or quinoa can be substituted)
• 1 cup mozzarella cheese

1. Brown round steak with onion.  Move it around until it is completely browned and cooked down.  Add 2 cups of water, lower temp to simmer and cover.  Cook for about an hour, checking occasionally and add more water if necessary.  Use the spatula to make sure it is fork tender.
2. While steak is cooking, prepare rice.
3. Cut peppers in half, top to bottom. Remove seeds and membranes.  Rub olive oil on inside and outside of peppers and place on foil lined cookie sheet, cut side up.
4. When steak is tender and all liquid is cooked down, add rice, spices, Worcestershire sauce and tomato sauce.  Mix well.
5. Scoop steak and rice mixture into peppers.
6. Add 1/2 tsp. Italian seasoning to the remaining can of tomato sauce and spoon it over the stuffed peppers.
7. Sprinkle the mozzarella cheese over the top of the peppers.
8. Bake in preheated 375 degree oven for 45 minutes. (If cheese browns too much, cover with foil for last 15 minutes).