Rice-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Tasteofhome | 8 | Servings |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 | Onion, chop | |
| 1 | Green pepper, chop | |
| 2 | Garlic, mince | |
| 1 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | 10 oz can rotel 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 | T | Ground cumin |
| 3 | c | Instant rice |
| 4 | Green peppers, remove tops | |
| Seed, halve l'wise | ||
| Cheese sauce | ||
| 1 1/2 | lb | Process american cheese |
| cube | ||
| 1 | 10 oz can rotel diced | |
| tomatoes | ||
| W/chilies and juice |
INSTRUCTIONS
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. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 189
Total Fat: 26.4g
Cholesterol: 98.7mg
Sodium: 1911.1mg
Potassium: 1486.8mg
Carbohydrates: 54.9g
Fiber: 2.4g
Sugar: 9.9g
Protein: 40.9g