Stuffed Bell Pepper

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Cut the peppers in half and remove the seeds and ribs.
3. 3
   Cook peppers in boiling water for 5 minutes; drain.
4. 4
   Sprinkle salt inside each pepper, and set aside.
5. 5
   In a large skillet, saute onions and garlic until translucent.
6. 6
   Add mushrooms and cook until mushrooms browned and tender.
7. 7
   Add beef and cook until beef browned.
8. 8
   Drain off excess fat, and season with salt, pepper and dried herbs.
9. 9
   Stir in the tomatoes, rice, 1/2 cup broth, sliced olives and Worcestershire sauce.
10. 10
    Cover, and simmer for 20-25 minutes, or until rice is tender.
11. 11
    Remove from heat, and stir in 1 cup of cheese.
12. 12
    Preheat oven to 350 degrees F.
13. 13
    Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
14. 14
    Pour pasta sauce over the peppers.
15. 15
    Sprinkle with additional cheese.
16. 16
    Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.