Rice Stuffed Peppers Recipe
Ingredients
| Ground beef | 2 Pound | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 3/4 Cup (16 tbs) | |
| Ground cumin | 1 Tablespoon | |
| Uncooked instant rice | 3 Cup (16 tbs) | |
| Green peppers | 4 Medium | |
| American Cheese | 1/2 Pound, Processed (CHEESE SAUCE:) | |
| Diced tomatoes | 1 Can (10oz), undrained (CHEESE SAUCE:) |
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.
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.
Chef
