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Rice Stuffed Peppers

Chef.at.Home's picture
Ingredients
  Ground beef 2 Pound
  Onion 1 Medium, chopped
  Green pepper 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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