When I was a child, my mom made stuffed green peppers. I didn't like green peppers (except for raw) at the time so having a large cup made out of cooked green peppers didn't appeal to me. I don't mind cooked peppers now but I find it much easier and faster to make this way. If you want freezer meals for later this is the route to do it.
It is also a great way to get the green peppers into the dish for the picky eaters. You can cut them as small as you like or even blend them. They'll disappear even more after you add the tomato sauce.
I use brown rice any more in my dishes so I'll give you the white rice version and you can change it up to match your brown rice/water measures and cooking times since brown rices can vary from brand to brand.
Unstuffed Green Peppers
1 pound ground beef
2/3 - 1 cup chopped green peppers
2/3 cup chopped onion
8 ounce can tomato sauce
1-2 Tablespoons Worcestershire
1-1/2 cup water
3/4 cup minute rice
1 -2 cup shredded Mexi blend cheese or 4 ounces Velveeta (optional)
Add tomato sauce, Worcestershire, rice, and water. (I used Uncle Bens instant brown rice 1/2 cup rice and 1 cup water plus I added an extra 1/2 cup water.)
You have four options for serving:
You can add the Velveeta now, stirring while it melts, then eat.
Put your meat mixture in a 1-1/2 to 2 qt baking dish and bake at 350 degrees for 15 to 20 minutes or until hot, sprinkle on shredded cheese and bake until melted (about 5 more minutes.)
Serve in soft tortilla shells with or without sour cream (you can even add taco seasoning if you really want.)
Lastly you can eat it like it is!
I doubled the meat/veggies and sauce for our meal here so that is why it shows more meat to rice ratio.
FREEZER FRIENDLY: Make extra. Cool, put in vacuum seal bags and seal shut. Great for nights you don't have time to cook a meal.