Ruthie’s Cheesy, Stuffed Bell Peppers
6 green, red, yellow or orange bell peppers. Or a combination of.
1 1/2 lbs. ground beef
1/2 lb. chorizo
1 yellow onion, chopped
3/4 cup cooked rice
1 egg
2 (15 ounce) cans Italian stewed tomatoes, divided
Kosher salt and fresh-ground pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
8 ounces of grated cheddar cheese, divided
Cut off portion of tops of bell pepper, and remove seeds, and membranes.
Place the peppers in a large roaster or stock pot with salted water and boil.
Cook 10 minutes so they will be only partially done.
Drain and set aside to cool.
In a large skillet, brown ground beef, chorizo and onion. Add rice, egg, 1 can tomatoes, Worcestershire and seasonings, and simmer for 5 minutes.
Remove from the heat and add 1 cup cheese and mix well.
Stuff peppers with mixture and set upright in buttered baking dish (you may have to trim little slivers off bottoms of peppers so they will sit upright.).
Pour remaining can of tomatoes over top and around peppers.
Bake uncovered at 350 degrees for 25 minutes.
Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.