Rice-stuffed peppers

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.

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