6 green bell peppers
1 pound ground chuck
2 onions minced
1/4 teaspoon garlic minced
1 6 oz. can tomato paste
1 16 oz. can tomato sauce divided
3/4 cup water
1 cup uncooked long-grain white rice
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Remove the tops and seeds from peppers.
Cook in boiling
salted water 7 minutes; drain.
Cook rice according to directions.
Cook meat, onion, and garlic in pot until browned, drain fat.
Add tomato paste
1/2 cup sauce and water to meat.
Cook 10 minutes.
Add cooked rice, Worcestershire sauce, salt and pepper to meat mixture.
Spoon into peppers.
Pour remaining tomato sauce in baking dish.
Add peppers and bake at 375° for 30 minutes.
Optional: Top with parmesan