Stuffed green peppers with cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Green peppers |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 1 | can | (16 ounce) tomatoes, diced |
| ½ | cup | Long grain rice |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worchestershire sauce |
| 1 | cup | Shredded cheddar cheese (about 4 ounces) |
Directions
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make ¼ cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and ¼ cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, worchestershire, and a dash of pepper. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes.
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Mar 16, 1997