Stovetop Stuffed Peppers

12 ounces egg noodles
2 tablespoons Wesson® Pure Vegetable Oil
1 large onion, chopped
1/2 cup uncooked long-grain rice
1 1/2 pounds lean ground beef
2 tablespoons Worcestershire sauce
1 can (28 ounces) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano
1 can (28 ounces) Hunt's® Crushed Tomatoes
1 tablespoon granulated sugar
3 large green bell peppers, stemmed, seeded

Cook egg noodles according to package directions. Drain and keep warm.

Meanwhile, heat oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add onion and rice. Cook until onion is golden brown.

Place meat in a large bowl; season with salt and pepper to taste. Add Worcestershire sauce and onion-rice mixture; blend thoroughly. Set aside.

Add diced tomatoes, crushed tomatoes and sugar into the pan used to cook the onions and rice; blend well. Simmer over medium heat. Fill each pepper with the meat mixture.

Place the stuffed peppers, meat side up, into the simmering tomato mixture using a long-handled spoon; stack if necessary. Spoon the tomato mixture over the top of the meat. Bring to a boil; reduce heat to low. Cover.

Simmer 40 to 45 minutes or until meat is no longer pink in the center. Serve over the noodles.

Yield: 6 servings
Source: ConAgra Foods