Yield: 8 servings
|2 pounds||Ground beef|
|1 medium||Onion; chop|
|1 small||Green pepper; chop|
|2 cloves||Garlic; mince|
|1 \N||10 oz can ro*tel tomatoes and|
|\N \N||Chilies w/juice|
|1 \N||14 1/2 ounce ca diced tomatoes w/juice|
|1 \N||15 oz can tomato sauce|
|1 tablespoon||Ground cumin|
|3 cups||Instant rice|
|4 mediums||Green peppers; remove tops,|
|\N \N||Seed; halve l'wise|
|\N \N||Cheese sauce|
|1½ pounds||Process american cheese; cube|
|1 \N||10 oz can ro*tel diced tomatoes|
|\N \N||W/chilies and juice|
WALDINE VAN GEFFEN VGHC42A
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~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Converted by MM_Buster v2.0l.