~*Stacy's Stuffed Bell-Peppers*~

You Need:
1 1/2 lbs. lean ground sirloin

Nice sized bell peppers for stuffing/those that will possibly stand as well.
{Use as many as needed to feed you/family}

1/2 C. cooked brown rice{by directions}

Shredded Mont-Jack Cheese{1 block}You won't use all of it! lol

1/2 C. LC Ketchup

5 green onions-chopped-tops and all

2 tbs. worcestershire sauce

drizzle of ex. virgin olive oil

To your taste: salt/pepper/garlic powder/celery salt/dried parsley/

Wash & Pat Dry Bell Peppers

Gently slice the tops off and save two of the biggest tops.

Clean out the seeds and white membrane inside each pepper.

Slice around the two reserved tops and dice the bell peppers.

Blanch peppers in a big pot of boiling water for 4 minutes.

Take out carefully and place in ice cold water to stop cooking.
Drain; pat dry; set aside.

Start the rice by directions.

Pre-Heat Oven to 350*

Place ground sirloin in a large skillet and very lightly drizzle olive oil evenly over beef.
Lightly sprinkle in salt/pepper/garlic powder/celery salt/dried parsley. Stir
Add 1 tbs. worc. sauce, add green onions, and chopped bell peppers.{the reserved tops}

Simmer 5 mins.

Drain beef; add back to skillet.

Add ketchup, 1 tbs. worc. sauce, and lightly sprinkle in each spice again. Stir.
Add rice and mix up well. Turn heat off under skillet.

Place bell peppers on a large plate and stuff each one like this:

Place a little bit of jack cheese in the bottom/add meat mixture/sprinkle top with jack cheese.

Once they have all been stuffed, take a dutch oven or casserole dish and add the remaining beef mixture evenly on the bottom. Lightly sprinkle with jack cheese and place all of the stuffed peppers on top.

Bake for 10 minutes and serve.

{I place a little bit of the meat mixture{1/8 C.} on plate and then put the bell pepper on top of that.}

I serve this with a salad.

*Our peppers here are always small.
If yours are large I wouldn't use the meat mixture under bell pepper.