Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 1 medium | Onion; chop |
| 1 small | Green pepper; chop |
| 2 cloves | Garlic; mince |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 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 |
| 3¾ cup | Water |
| 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.