Rice-Stuffed Peppers
By: Anonymous
Published: Saturday, February 13, 2010 - 9:53am

Ingredients




2 pounds Ground beef
1 medium Onion, chop
1 small Green pepper, chop
2 cls Garlic, mince
teaspoon Salt
teaspoon Pepper
1 10 oz can ro*tel tomatoes and
Chilies w/juice
1 14 1/2 ounce ca diced tomatoes w/juice
1 15 oz can tomato sauce
cup Water
1 tablespoon Ground cumin
3 cups Instant rice
4 mediums Green peppers, remove tops,
Seed, halve l'wise
Cheese sauce
pound Process american cheese, cube
1 10 oz can ro*tel diced tomatoes
W/chilies and juice

Preparation

1 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. 2 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. 3 Home.