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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

8 ServingsPrep: 40 min. Bake: 1 hour

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.

2 of 2

Rice-Stuffed Peppers (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 668 calories, 32 g fat (18 g saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate, 5 g fiber, 42 g protein.