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Before you jump to Stuffed Bell Peppers recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Choose water over other products. Soda and coffee, when used in small amounts, aren’t that bad. It will be, however, a bad idea to exclusively drink soda or coffee. When you choose water over other beverages you are helping your body remain very healthful and hydrated. You’re also cutting hundreds of calories from your diet— without having to resort to terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and becoming really healthy.

There are lots of things you can do to become healthy. Not all of them require fancy gym memberships or restricted diets. You can do small things every day to improve upon your health and lose weight. Being smart when you choose your food and routines is where it begins. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to stuffed bell peppers recipe. You can have stuffed bell peppers using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stuffed Bell Peppers:

1. Get 6 whole large Bell Peppers (Capsicum)
2. You need 1 lb ground beef
3. Get 1/2 cup long grain rice
4. You need 1/2 cup onion (diced)
5. Prepare 1/2 cup water
6. Provide 1 (16 oz) can of tomatoes, or 2 tomatoes (diced)
7. Provide 4 cloves garlic (minced)
8. Take 1 tsp salt
9. Get 1 tsp pepper
10. Provide 1 cup grated cheese
11. Use 1 smidge of Worcestershire sauce

Instructions to make Stuffed Bell Peppers:

1. Slice the tops off the bell peppers, and remove the seeds. Dice the bell pepper tops until you have 1/2 cup of them, and set aside the rest in the fridge for a different recipe.
2. Boil the bell peppers, uncovered, for 5 minutes. Drain upside down, and sprinkle salt and pepper lightly on the insides.
3. In a skillet, cook the beef, onions, and bell peppers til the meat is browned and the vegetables are tender. Drain the fat.
4. Add the rice uncooked, undrained tomatoes, water, salt, pepper, and worcestershire. Bring to a boil, and simmer for 15 minutes covered, or until the rice is tender. Stir often to make sure the rice doesn't stick to the pan.
5. Once the rice is tender, mix your cup of cheese in, and then stuff the mixture into your peppers.
6. Cover your baking dish holding the peppers, and bake in an oven at 350° oven for 30 to 35 minutes.
7. If you don't like the bell pepper skins, like me, then when they're done cooking, if you flip them onto a plate so the bottoms are facing up, you can pierce the center with a fork and peel the skins off in large strips fairly easily, instead of trying to do it from the cut side down.

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