Healthier Stuffed Peppers

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

Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 45 to 50 minutes.

Cook and stir beef garlic and onion in a skillet over medium heat until meat is evenly browned and onion is softened about 5 minutes.

Remove and discard the tops seeds and membranes of the green red and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright.

Mix the browned beef cooked rice 1 can tomato sauce Worcestershire sauce salt and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers.

Bake in the preheated oven basting with sauce every 15 minutes until the peppers are tender about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.