Stuffed Peppers

• 2 tablespoons olive oil or canola oil
• 1 pound ground beef
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 2 tablespoons dried minced onion flakes
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon black pepper
• 1 cup quick-cooking rice, prepared according to package directions
• 3 1/2 cups prepared marinara sauce, divided
• 5 large red or green bell peppers, seeded, veins removed, tops cut off

Preparation

1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
3. Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
4. Mix in cooked rice and 2 cups of the marinara sauce until well combined.
5. Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
6. Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
7. Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
8. Spoon any remaining sauce from the pan over peppers before serving.

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