1/2 c Long-Grain Rice 1/2 c Water 1 t. Salt 1 t. Worcestershire Sauce 2 tb. Dried Parsley 1 + 1/2 t. Dried Basil Spaghetti Sauce 1/4 t. Garlic powder
1/4 t. Black pepper
2 Beef Boullion Cubes
1 t. Thyme
1 egg, lightly beaten
Grated Cheese (Optional)
1. Preheat oven to 350.
2. Cut green peppers in half; discard seeds and membranes. Chop enough to make 1/4 cup, set aside. Cook the green peppers, uncovered, in boiling water for 5 minutes, invert to drain well.
3. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, basil, bouillon, and remaining spices. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender. Cool and stir in egg.
4. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes. Top with grated cheese, if desired.
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