Rice-Stuffed Peppers 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Rice-Stuffed Peppers cont. CHEESE SAUCE: 1-1/2 pounds process American cheese, cubed 1 can (10 ounces) diced tomatoes and green chilies, undrained 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Rice-Stuffed Peppers 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. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008