Baked Stuffed Peppers with Cheesy Beef and Rice

Instructions

1. 1

   Preheat the oven to 350°F. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set the pepper halves aside.

2. 2

   In a large skillet, cook the ground beef and onion over medium heat, breaking up the beef, until the beef is no longer pink. Drain any excess fat.

3. 3

   Stir the cooked rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt, and black pepper into the beef mixture until well combined.

4. 4

   Spoon the beef and rice mixture into the prepared bell pepper halves, packing it in firmly.

5. 5

   Place the stuffed pepper halves in a greased 13x9-inch baking dish and pour the vegetable broth around the peppers. Cover the dish and bake for 30 minutes.

6. 6

   Remove the dish from the oven, sprinkle the shredded cheddar cheese over the top of the peppers, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.