Stuffed Peppers

• In the past I have tried a stuffed pepper recipe in the crock pot, but I always seem to burn the peppers.  I am going to try this recipe out this week instead.  I will probably make the "filling" ahead of time and then just have to fill and bake the peppers the day of.  I also cut this recipe in half and only make 3.  I will include those measurements as well in case you are interested!
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• Ingredients for 6 peppers:
• 1 pound 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

Ingredients for only 3 peppers:

• 1/2 pound ground beef
• 1/4 cup uncooked long grain white rice
• 1/2 cup water
• 3 green bell peppers
• 1 (8 ounce) can tomato sauce
• 1-1/2 teaspoons Worcestershire sauce
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• salt and pepper to taste
• 1/2 teaspoon Italian seasoning
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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. 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.)
4. 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.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Thanks to All Recipes for the recipe!