Rice Stuffed Peppers
|Ground beef||2 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned diced tomatoes with chilies||10 Ounce, undrained (1 Can)|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Tomato sauce||15 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Ground cumin||1 Tablespoon|
|Uncooked instant rice||3 Cup (48 tbs)|
|Green peppers||4 Medium|
|Processed american cheese||1⁄2 Pound, cubed|
|Diced tomatoes with chilies||1 Can (10 oz), undrained|
In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain.
Add tomatoes, tomato sauce, water and cumin.
Simmer, uncovered, for 10 minutes.
Stir in rice; simmer, uncovered, for 5 minutes.
Remove from the heat; cover and let stand for 5 minutes.
Remove tops and seeds from the peppers; cut in half lengthwise.
Place in a large pan of boiling water; boil for 4 minutes.
Drain peppers and stuff with meat mixture.
Place remaining meat mixture in an ungreased 13-in.x 9-in.x 2-in.baking dish; top with stuffed peppers, pressing down gently.
Cover and bake at 350° for 1 hour.
In a saucepan, heat sauce ingredients until cheese is melted.