What is posted is the original recipe. I have changed the rice to brown rice for health reasons. Have used other color of peppers for a little different taste. Also add a pinch of grated cheese (your choice) inside the peppers for alternative layers of cheese and sauce mixture. A little hot sauce is also good.
2Cook the rice according to the suggestion on the package
3Remove and discard the tops, seeds and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright) Check out the bottoms when you purchase them to make sure they can stand upright.
4In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, garlic poweer, onion powder, salt and pepper. 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.
5Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.