Stuffed Bell Pepper Stew - cooking recipe

Ingredients

2 lbs ground beef
2 green bell peppers, diced
1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans beef broth
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon italian seasoning
1 teaspoon garlic powder
2 cups cooked brown rice
finely shredded mozzarella cheese (optional)

Preparation

In a Dutch oven brown beef and drain off fat.
Add the peppers to the browned meat and saute for 3-5 minutes.
Cook rice following instructions on box.
Stir in the rest of the ingredients accept the rice. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Pour into bowls and top with mozzarella cheese if desired.