Rice-Stuffed Peppers
by Wilma Flannagan
Servings: 8 servings
INGREDIENTS
2 lb. ground beef
1 md. onion, chopped
1 sm. green pepper, chopped
2 cloves garlic, minced
1-1/2 tsp. salt
1/2 tsp. pepper
1 can (10 oz.) RoTel tomatoes and chilies with juice
1 can (14-1/2 oz.) diced tomatoes with juice
1 can (15 oz.) tomato sauce
3-3/4 cups water
1 tbsp. ground cumin
3 cups instant rice
4 md. green peppers, tops removed, seeded and halved lenghtwise
Cheese Sauce:
1-1/2 lb. American cheese, cubed
1 can (10 oz.) RoTel diced tomatoes with chilies and juice
INSTRUCTIONS
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. Place peppers 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 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350°F for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.
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2 Recipe Reviews
dolores knerr
reviewed Rice-Stuffed Peppers
This recipe was very good although next time I make it I will use only 2 cups of instant rice. Too much rice for my liking.
carolee
reviewed Rice-Stuffed Peppers
Makes a huge amount. Next time, I will probably use the same amount to stuff twice as many peppers and not put any in the bottom of the pan. Very, very tasty, and the sauce makes it WOW!
