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Rice-Stuffed Peppers

 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, chopped 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.
Nutritional 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.