Stuffed Peppers

• 6-7 small green bell peppers, tops cut off (save them!), core and seeds removed.
• 1 lb ground beef
• 1 onion, chopped
• 4 cloves garlic. minced
• 1/2 tsp thyme
• 1/2 tsp sage
• 1 1/2 tsp salt
• freshly ground black pepper to taste
• 2 tsp Worcestershire sauce
• 1/2 cup uncooked long grain white rice
• 1 cup water or water/broth combination
• 2 cups marinara sauce
• 1 cup shredded cheddar cheese

1. 1. Fry the onion and garlic in 1 tbsp. olive oil until just starting to turn golden.
2. 2. Add the beef and cook until done, breaking up the meat with a spoon.
3. 3. Add the thyme, sage, salt, pepper, Worcestershire sauce, and rice. Stir to combine.
4. 4. Add 1 cup water, broth, or a combination of the two. Bring to a boil, then cover the pan and cook for 20 minutes until the rice is cooked.
5. 5. After the rice has cooked, stir in 1 cup of marinara sauce.
6. 6. Stuff the peppers with the filling and top with about 2 tbsp marinara sauce. Place the caps back on. Put the peppers in a pan with a little water at the bottom to prevent burning.
7. 7. Bake uncovered at 375 deg F for 45 min to 1 hour. It seems to be pretty forgiving so if they go a little longer its ok!
8. 8. Remove the caps, put about 2 tbsp shredded cheddar on top of each pepper, then put the caps back on. Bake for another 15 - 20 min.

green bell peppers, ground beef, onion, garlic, thyme, sage, salt, freshly ground black pepper, worcestershire sauce, long grain white rice, water, marinara sauce, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-peppers-52539701 (may not work)