Baked Stuffed Peppers Recipe

Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.

Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned the juices run clear and the onion is translucent about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice rice water Worcestershire sauce salt and black pepper; bring to a boil. Reduce heat to low cover skillet and simmer until rice is tender about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

Bake in the preheated oven until cheese is melted and the peppers are tender about 30 minutes.