Description

These aren't your typical stuffed bell peppers. They come with a little kick. Make them more or less spicy according to your taste by adjusting crushed red pepper flakes, the ground meat and the cheese that you choose.

Ingredients

• 1 lb. lean ground beef (Italian sausage can be used or a meatloaf mixture can be used as well)
• 1 medium Vidalia onion, finely diced
• 1/2 c. uncooked long grain white rice
• 1 c. water
• 6 red, orange, green or yellow bell peppers (or mixture of the different colors)
• 8 oz. canned black olives, drained and roughly chopped
• 12 oz. canned mushrooms, drained and roughly chopped
• 16 oz. spaghetti sauce, your favorite (reserve 1/2 cup of sauce)
• 2 T. Worcestershire sauce
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/2 t. salt
• 1/2 t. freshly ground black pepper
• 1 t. Italian seasoning
• 2 t. crushed red pepper flakes, or to taste
• 1/2 c. of your favorite cheese, shredded (Mozzarella, Monterrey Jack, Pepperjack are excellent)

Steps

1. Preheat oven to 350 degrees.
2. Combine rice and water in a small saucepan; bring to a boil. Cover; simmer on low heat for 20 minutes.
3. While rice is cooking, saute onions in a non-stick skillet; add and cook the beef until browned. Drain off any grease and discard.