Stuffed Peppers

This recipe tastes good, is relatively easy, and can be doubled or tripled with no problem. I find this recipe feeds 2 hungry or 3 light eaters!

2 cups brown rice cooked (or cooked quinoa)
1 small onion minced
4 equally sized green peppers
1/2-3/4 lb ground beef, venison, or turkey
1 tbsp Season all or season salt
1/2 tsp paprika
1/2 tsp Worcestershire sauce
2 well beaten eggs
1-2 cups sauce to line pan
Salt and pepper to taste

Heat a skillet over medium high heat and place ground meat and 1 tbsp season all in the pan. Cook until done.

Mix the 2 cups of rice with the paprika, Worcestershire sauce and the 2 well beaten eggs. Add onion and meat to the mixture.

In a steamer or shallow pan place pepper with tops, stems and seeds removed. Steam peppers until their color just starts to change and they begin to sweat. Remove peppers

Stuff peppers with mixture, and place them in a corning ware dish with sauce on the bottom. Place a spoonful of sauce on the top of the stuffed pepper and place in a preheated 350 degree oven for about a 1/2 hour.

Serve with cheese on top and a salad or additional veggie.