Stuffed Bell Peppers caseys

By retired

Ingredients

• 3 boxes Rice A Roni Spanish rice mix
• 10-12 bell peppers
• 1 onion, 1 green bell pepper, and 2-3 cloves of garlic, chopped
• 1-2 pounds of hamburger meat, browned and drained
• 3 cans of diced tomatoes with the juice
• cheese for the tops of the peppers

Preparation

Step 1

-Make the Spanish rice according to package directions in a large pot.
-Sautee the chopped onion, garlic, and bell pepper until slightly softened and add those to the rice mix along with the tomatoes. (At this point, I usually will add a little creole seasoning or something like that just to give it a little spice.)
-Cook until the rice soaks up most of the liquid in the pot and then stir in the hamburger meat.
-Taste and add any more seasoning you think it needs.
-Place prepared peppers in a baking dish and spoon rice mixture into the peppers and then top with the cheese.
-Bake at 350-375 until the cheese is melted. Usually about 30-45 minutes
How to Prepare the Peppers:
-Cut peppers in half lengthwise and remove any seeds and ribs. Leave a bit of the green stem attached to the pepper because that will hold the pepper together better.
-Rinse and put the peppers into a large stockpot and cover with water.
-Salt the water just a little and cook until they start boiling.
-Once the peppers start boiling they only need to cook a few minutes. You just want to soften them so they won’t be raw when you stuff them.
-Pour out the hot water and fill the pot with cold water until you can get them out of the water safely. The little bit of stem should come off easily. Turn them over onto paper towels and let them drain and