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Rice-Stuffed Peppers Recipe

  • 8servings
  • 100minutes
  • 668calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 medium onion, chopped

  3. 1 small green pepper, chopped

  4. 2 garlic cloves, minced

  5. 1-1/2 teaspoons salt

  6. 1/2 teaspoon pepper

  7. 3-3/4 cup water

  8. 1 can (14-1/2 ounces) diced tomatoes, undrained

  9. 1 can (15 ounces) tomato sauce

  10. 1 tablespoon ground cumin

  11. 3 cups uncooked instant rice

  12. 4 medium green peppers

  13. CHEESE SAUCE:

  14. 1-1/2 pounds process American cheese, cubed

  15. 1 can (10 ounces) diced tomatoes and green chilies, undrained

Instructions Jump to Ingredients ↑

  1. Rice-Stuffed Peppers Recipe photo by Taste of Home In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

  2. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.

  3. Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.

  4. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. 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. Yield: 8 servings.

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