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Cook and stir ground beef in a skillet with
reserved chopped pepper tops and onion over
medium heat until beef is browned, the juices
run clear, and the onion is translucent, about
10 minutes; drain excess grease. Pour in diced
tomatoes with their juice, rice, water,
Worcestershire sauce, salt, and black pepper;
bring to a boil. Reduce heat to low, cover
skillet, and simmer until rice is tender, about
30 minutes.
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