Ingredients
4 medium sweet bell peppers1/2 pound ground beef1/4 cup finely chopped onion2 cups cooked brown rice1 can (6 ounces) tomato paste2 tablespoons ketchup1 tablespoon Worcestershire sauce1 tablespoon spicy brown mustard1/2 teaspoon garlic salt1/4 teaspoon pepper1 cup vegetable broth1 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat, crumbling beef, until beef is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.
Place in a greased 13x9-in. baking dish; pour broth around the peppers. Cover and bake for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
