Ingredients:
6 large green bell peppers
1 lb. ground beef
½ c. chopped onion
1-16 oz. can diced tomatoes
½ c. minute rice
½ c. water
1 tsp. salt
1 tsp. Worcestershire sauce
1 c. shredded cheddar cheese
Prepare the Peppers
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Cut tops from bell peppers; discard seeds & membranes.
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Chop enough of the tops to make ¼ cup, set aside.
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Cook whole peppers, uncovered, in boiling water for 5 min., invert and drain well.
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Sprinkle insides lightly with salt.
Prepare the Meat
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In a skillet, cook beef, onion and chopped bell pepper til meat is browned and vegetables are tender.
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Drain off excess fat.
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Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce & dash of pepper.
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Bring to boiling, reduce heat.
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Cover and simmer 15-18 minutes or til rice is tender.
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Stir in cheese.
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Place peppers in baking dish and stuff with the meat mixture.
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Bake, covered, in a 350 degree oven for 30-35 minutes.
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