| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | lg | Green peppers |
| 1 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 1 | cn | (16 ounce) tomatoes, diced |
| 1/2 | c | Long grain rice |
| 1/2 | c | Water |
| 1 | ts | Salt |
| 1 | ts | Worchestershire sauce |
| 1 | c | Shredded cheddar cheese (about 4 ounces) |
INSTRUCTIONS
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, worchestershire, and a dash of pepper. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@dcn.davis.ca.us> on Mar 16, 1997
A Message from our Provider:
“Need a new life? God accepts trade-ins”