| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Tasteofhome |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
md |
Onion; chop |
| 1 |
sm |
Green pepper; chop |
| 2 |
cl |
Garlic; mince |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
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 |
| 3 3/4 |
c |
Water |
| 1 |
tb |
Ground cumin |
| 3 |
c |
Instant rice |
| 4 |
md |
Green peppers; remove tops, |
|
|
Seed; halve l'wise |
|
|
Cheese sauce |
| 1 1/2 |
lb |
Process american cheese; cube |
| 1 |
|
10 oz can ro*tel diced tomatoes |
|
|
W/chilies and juice |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
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. Source: Taste of
home.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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