Rice-Stuffed Peppers

Photo: flickr user Björn Söderqvist

Ingredients

2 pounds Ground beef

1 medium Onion, chop

1 small Green pepper, chop

2 cls Garlic, mince

teaspoon Salt

teaspoon Pepper

1 10 oz can ro*tel tomatoes and

Chilies w/juice

1 14 1/2 ounce ca diced tomatoes w/juice

1 15 oz can tomato sauce

cup Water

1 tablespoon Ground cumin

3 cups Instant rice

4 mediums Green peppers, remove tops,

Seed, halve l'wise

Cheese sauce

pound Process american cheese, cube

1 10 oz can ro*tel diced tomatoes

W/chilies and juice

Preparation

In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers 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 13x9 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.

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