How to make it

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

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