Rice-Stuffed Peppers
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds ground beef
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1 medium onion, chopped
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1 small green pepper, chopped
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2 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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3-3/4 cups water
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (10 ounces) diced tomatoes with mild green chiles, undrained
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1 can (15 ounces) tomato sauce
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1 tablespoon ground cumin
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3 cups uncooked instant rice
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4 medium green peppers
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CHEESE SAUCE:
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1-1/2 pounds Velveeta, cubed
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1 can (10 ounces) diced tomatoes with mild green chiles
Directions
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1.
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.
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2.
Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
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3.
Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
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4.
Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 30 minutes. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.
Nutrition Facts
1 stuffed pepper half: 662 calories, 33g fat (17g saturated fat), 139mg cholesterol, 1964mg sodium, 51g carbohydrate (12g sugars, 5g fiber), 40g protein.
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