| 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
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