Stuffed Bell Peppers



6 bell peppers any colors

1 lb lean ground beef

1 white onion diced

3 cloves garlic minced

1 (14 oz) can diced tomatoes

1 cup cooked white rice

1 cup corn fresh or canned

1 T worcestershire sauce

1 ½ tsps salt

1 tsp black pepper

1 ½ cups cheese cheddar or monterrey jack


Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.

Trim the tops off each pepper; remove seeds & membranes.
Place peppers in prepared dish & microwave 3 minutes.

In a large skillet brown ground beef & onion. Drain fat & any liquid. Add garlic & cook 1 minute longer.

Remove from heat & stir in tomatoes, rice, corn, Worcestershire sauce, salt, pepper & 1 cup cheese. Add 1 T cornstarch if too juicy.

Spoon mixture into peppers until full. Sprinkle cheese over the top.

Bake for 30 minutes or until the cheese is bubbling & browned.