Slow-Cooked Stuffed Peppers mexican

Ingredients

4 – 5 medium bell peppers (any color)

1 lb of lean ground beef

1 tsp of salt

1 1/2 tsp of pepper

2 tsp of Worcestershire sauce

1/2 medium onion, finely chopped

1 cup of cooked rice

3 tbsp of ketchup

2 cloves of garlic

1 egg

Preparation

1)Add a little bit of oil to a preheated pan. Add in the onions and garlic. Simmer over medium heat for a minute or two until they are fragrant. Add in the ground beef. Stir and simmer it for 4 or 5 minutes until it’s lightly brown. Season it with salt and pepper, stir it one more time, and turn off the heat.

2)Put the ground beef into a mixing bowl. Add in the rice, Worcestershire sauce, ketchup, and egg. Mix until everything is well combined.

3)Cut the tops of the bell peppers. Use a sharp knife to remove the core and seeds. Rinse them out with cold water. You might have to trim a bit off the bottoms to make them sit straight.

4)Place the filling in the bell pepper and fill them to the top. Put them in a casserole dish.

5)Put the stuffed peppers into a 350 degrees preheated oven for 25 minutes. Remove the peppers, grate some cheese over the top, and place them back in for an additional 10 minutes or until the cheese is melted and brown.

6)Place the stuffed peppers on a plate.

- time

Prep 15 mins 

Cook 30 mins

 Watch how to make this recipe >> link--https://youtu.be/D_wyhDFuAZE