Cheeseburger Stuffed Peppers

Ingredients

• Brown rice

  Long-grain, raw

  4 tbsp or 46g

• Red bell pepper

  Sweet, raw

  4 large (2-1/4 per pound, approx 3-3/4" lo or 656g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Worcestershire sauce

  2 tbsp or 34g

• Ketchup

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Pickle relish

  Sweet

  1 tbsp or 15g

• Tomato sauce

  No salt added

  4 tbsp or 61g

• Water

  Plain, clean water

  3 tbsp or 44g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Prepare the rice according to package instructions and set aside. Cut the tops off the bell peppers about 1 inch down, remove seeds and membranes, and discard the tops.
2. Preheat the oven to 400°F.
3. In a large nonstick pan, brown the ground beef and onions, seasoning with salt and pepper. Break the beef into small pieces as it cooks.
4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce, and water. Mix well, then add about three-fourths of the shredded cheese and cooked rice. Cook until heated through, adding more water if needed. Remove from heat.
5. Stuff each bell pepper with the beef mixture and top with remaining cheese. Place in a 9-inch baking dish, pour 1 cup of water into the dish, cover with foil, and bake for 40-45 minutes. If needed, cook for an additional 5 minutes until peppers are soft.