2 (8 ounce) cans tomato sauce or 1 cup broth and topping sauce below
Sauce made from the left over pepper ends a cut up tomato, and wine blended
1 tablespoon Worcestershire sauce
10 drops Tabasco
5 cloves garlic
1 large onion
salt and pepper to taste
1 TBS Italian seasoning
1 Cup grated Cheese
Instructions
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.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce or broth, Worcestershire sauce, Tabasco, garlic, onion, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce, broth or wine 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.
Add cheese place in turned off oven for 10 minutes allowing cheese to melt
Recipe by Family & Friends Recipes at https://recipes.van-ginneken.com/entres/stuffed-peppers/