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Rice-Stuffed Peppers Recipe

  • 8 Servings
  • Mins
    Prep Time
  • Mins
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Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas


2 pounds ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1-½ teaspoons salt
½ teaspoon pepper
3-¾ cup water
1 can (14-½ ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers
1-½ pounds process American cheese, cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained

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