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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
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.

Printed from tasteofhome.com Aug 29, 2008

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Rice-Stuffed Peppers cont.

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.