Stuffed Green Peppers
From Better Homes and Gardens "New Cookbook"
- 6 large green peppers
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 16-ounce can diced tomatoes
- 1/2 cup long grain rice
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 cup shredded American cheese (4 ounces)
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 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.
In a skillet cook ground beef, onion, and the 1/4 cup chopped green pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Stir in cheese.
Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30-35 minutes.