Happy to be Stuffed Bell Peppers

I don't like bell peppers, but these are delicious! It was a perfect way to use up leftover rice. I chose orange peppers and cut them into Jack-o-Lanterns for Halloween, but you can cut any face or design you want. Time to be creative, folks! My kids loved the filling, but didn't eat the pepper (surprise, surprise--they don't like bell peppers). I served them with a scoop of rice and a garden salad. Makes 6 peppers.

Happy to be Stuffed Bell Peppers

6 bell peppers, any color
1 lb groung beef or turkey
1 - 2 c rice, cooked
1 egg
1 16-oz can diced tomatoes with green chilis, drained
1 c shredded cheese
1/2 c onion, diced
2 cloves garlic, minced
2 tsp Worcestershire sauce
2 Tbsp fresh parsley, chopped, or 2 tsp dried
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
sour cream, optional

1. Preheat oven to 350 degrees. Lightly grease 8x8 baking dish; set aside.
2. Cut off tops of peppers and spoon out insides, seeds and membranes, rinsing to make sure to get any remaining seeds. Pat dry and cut out a face--or any design, needed for venting and draining juice--on the broadest side of pepper. Set upright in baking dish.
3. In large bowl, mix meat, rice, egg, tomatoes, cheese, onion, garlic,Worcestershire sauce, parsley, sugar, salt and pepper, just until blended. Spoon equally into peppers. Replace tops on each.
4. Bake in preheated oven 1 hour, or until stuffing is cooked and peppers are tender. Serve with a dollop of sour cream, if desired.