Stuffed Bell Peppers

Photo: flickr user Arria Belli

Ingredients

1 pound lean ground beef

1/2 chopped onion

1 16 ounce can tomatoes , cut up

1/2 cup water

1 teaspoon salt

1 cup shredded cheddar cheese

Cut tops from peppers.

Discard seeds and membranes.

Chop enough of the tops to make 1/4 cup.

Set aside.

Cook the whole bell peppers in salted boiling water for 5 minutes.

Invert and drain well.

Sprinkle insides of peppers lightly with salt.

In a skillet, cook the ground beef, onion and the chopped bell peppers until meat is browned and veggies are tender.

Drain off any fat.

Add undrained tomatoes, uncooked rice, water, salt, worcestershire and a dash of pepper.

Bring to boil.

Reduce heat, cover and simmer for 15 to 18 minutes or until rice is tender.

Stir in cheese.

Stuff peppers with the meat mixture.

Place in a baking dish.

Spoon any remaining meat around and in between the peppers.

Cover and bake in a 350 degree oven for 30 to 35 minutes.

6.0 Peppers

Friday, December 4, 2009 - 11:18pm

Anonymous