Healthier Stuffed Peppers

Ingredients

• 0.5 cup brown rice 
• 2 cloves garlic minced
• 2  bell peppers green
• 6 servings salt and ground pepper black to taste
• 1 teaspoon penzey's southwest seasoning italian
• 1 pound ground beef lean
• 1  onion chopped
• 0.3 cup parmesan cheese grated
• 2  bell peppers red
• 8 ounce natural tomato sauce canned
• 1 cup water 
• 1 tablespoon worcestershire sauce 
• 2  bell peppers yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.
6. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
7. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour.
8. Sprinkle the peppers with grated Parmesan cheese after baking.