Cut the bell peppers in half and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef.
-Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce, and hot sauce.
-Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well.
-Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese.
-Bake in a 350 degree oven for 20-25 minutes.
Casserole with Spinach and Potatoes: A Delight Inspired by Spain
Sugar-Free Ice Cream
TACO STUFFED SHELLS: A Fusion of Comfort and Spice
Chocolate sponge roll: the tasty dessert ready in no time
My whole family couldn’t get enough of this. Next time, I’m making double!
Because of this, the front pocket of every pair of jeans has a small pocket inside of it.
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
Homemade bathroom whitening cream, better than bleach: goodbye to stains
Life doesn’t get easier than this! Comes together so fast and tastes amazing
