| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
To 6 |
INGREDIENTS
| 6 |
sm |
Green Peppers |
| 1 |
pk |
Saffron Yellow Rice |
| 1/2 |
lb |
Ground Beef or Turkey |
| 1/2 |
lg |
Onion; chopped |
| 1/2 |
ts |
Ground Cumin |
| 1 |
cn |
Tomatoes with Green Chilies |
|
|
Parmesan Cheese; grated |
INSTRUCTIONS
Neatly slice the top off each pepper and remove the seeds; be sure to
reserve the tops.
Prepare yellow rice as directed on package.
Meanwhile, brown the beef or turkey with the chopped onion and cumin in a
large skillet over medium heat. When meat is brown and onions are
translucent, add the tomatoes and cooked yellow rice.
Spoon the meat-and-rice mixture into the peppers. Place peppers in 9-inch
by 11-inch baking dish with about a half-inch of water. Top the stuffed
peppers with grated parmesan cheese, and replace the top of each pepper.
Cover with aluminum foil and bake for 35 to 45 minutes in a 350-F degree
oven. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 29, 1999, converted by MM_Buster
v2.0l.
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