- 2 large bell peppers (red or orange preferred)
- 1 quart garden tomatoes, blended (cans of tomatoes may be substituted)
- 1 1/2 pounds ground beef, cooked
- 1 large or 2 medium onions, chopped
- 1-2 cups fresh mushrooms, chopped (cans of mushrooms may be substituted)
- 1 teaspoon oregano, crushed
- 1 cup instant rice*
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheese (sharp cheddar preferred)
- 1 cup water
- Salt and pepper to taste
Cut at least 2 circular slices of peppers (for top of casserole), and chop the remaining peppers. Cook ground beef, and sauté onions and mushrooms. Drain. Stir in chopped peppers, tomatoes, rice, Worcestershire sauce, oregano, water, salt, and pepper. Simmer for 15 minutes with pepper slices on top to cook peppers. Remove pepper slices, and stir in cheese. Pour in buttered casserole dish. Place pepper slices on top for decoration. Top with additional cheese. Bake at 375 degrees for 15 minutes.
*Cooked regular rice may be substituted. Cauliflower rice is also a very good substituion.
