Hello dear WWW readers :) It's that time again. For us all to get on the scale to see how the week treated us (and that scale better not lie)!! Well in my case, tomorrow will be two weeks since I have gotten on a scale. I didn't go to the Dr. last week so I have no idea what my loss was for that week. I will be going tomorrow to jump on that scary tall/hateful thing tomorrow at noon to see if my hard work has paid off! So I will post my weight loss tomorrow. Sorry that I can't post it today. My Dr. is only in town Tuesday and Thursday. So sadly it must wait! But I do want to hear all about your weight loss, so let's hear it ladies!!
1 pound extra lean ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. (Honestly though-you don't have to bake them THAT long) Just check the peppers for how tender you want them to be)!!