Stuffed Green Peppers

This is one of my favorites, and it's so easy to make with ingredients you probably already have. You can substitute red or yellow peppers if your family prefers, I just like this with the green ones. Make sure you get large ones so you can really smoosh the stuffing into them.
Here's a TIP: make sure that your husband, or any family member that cooks in your house knows that you will be using the ground beef that you know is in the freezer before you go to take it out and defrost it and it's not there. I actually ended up using 1/2lb ground beef and 1lb of meatball/meatloaf mix for these. I'm sure you could also use ground chicken or turkey too.

INGREDIENTS: ** see bottom of blog for European conversions
2C. water
1C. uncooked white rice
3 large green bell peppers
1-1/2lbs. lean ground beef
1 onion, diced
1/2 tsp cumin
1/2 tsp chili powder
1/4-1/2 tsp cayenne pepper
1/2 tsp garlic powder
1T Worcestershire sauce
1/2 tsp salt
1/4 tsp ground black pepper
1 (28oz) jar spaghetti sauce
2C. shredded mozzarella/cheddar cheese

Cut the peppers in half and remove the core and seeds. Place into a 13x9" baking pan lined with foil.

Set aside.
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Set the rice aside.
Preheat oven to 350°F/180°C.
In a large saucepan over medium heat, brown the ground beef.

With a slotted spoon, drain the ground beef to a plate covered with a paper towl

Remove the remaining oil from the pan, return the pan to the heat, and add the cooked beef, onion

rice

cumin, chili powder, cayenne, garlic powder, salt, pepper and worcestershire.

Now add the jar of spaghetti sauce

and mix it all up with a big, heavy spoon

Simmer it on the stove over low heat for about 10 minutes to get all the flavors happy.
Remove it from the heat and add half of the cheese and mix thoroughly.
Spoon the mixture into the peppers.

There's going to be a lot of mixture, so I fill all of them as much as I can while holding the pepper, then I put them into the pan and smoosh as much of the remaining filling that I can evenly onto the top of the peppers.
Bake uncovered in the preheated oven for 40 minutes.
Remove them from the oven

and top with remaining cheese

Return them to the oven for 5-10 minutes until cheese is melted. Mine took 7 minutes.

Because you don't pre-cook the peppers, they come out with a slight crunch to them and are not soggy at all.
Enjoy and thanks for reading!

UPDATE:
I was asked to convert the measurements for a friend of mine in The Netherlands. Hope this is right :)

INGREDIENTS:

1/2 litre water
180g uncooked white rice
3 large green bell peppers
675g lean ground beef
1 onion, diced
2ml cumin
2ml chili powder
1-2ml cayenne pepper
2ml garlic powder
15ml Worcestershire sauce
2ml salt
1ml ground black pepper
1 (830ml) jar spaghetti sauce
225g shredded mozzarella/cheddar cheese