Rice-Stuffed Peppers
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried.
-Lisa Easley, Longview, Texas
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
60 min.
|
TOTAL
|
100 min.
|
INGREDIENTS
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3-3/4 cup water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 can (15 ounces) tomato sauce
- 1 tablespoon ground cumin
- 3 cups uncooked instant rice
- 4 medium green peppers
- CHEESE SAUCE:
- 1-1/2 pounds process American cheese, cubed
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
DIRECTIONS
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.
Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
Remove tops and seeds from the peppers; cut in half widthwise. Place 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 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.