Stuffed Bell Peppers

Ingredients

• 6 whole bell peppers, any color
• ¾ - 1 pound lean ground beef
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups shredded pepper jack cheese, divided

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
• Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
• In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
• Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
• Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
• Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.