Rice-Stuffed Peppers Recipe

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
Photo by Tracie S.
Adapted from tasteofhome.com

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

8

Servings

PREP TIME

40

minutes

TOTAL TIME

100

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    pounds ground beef

  • 1

    medium onion, chopped

  • 1

    small green pepper, chopped

  • 2

    garlic cloves, minced

  • 1-1/2

    teaspoons salt

  • 1/2

    teaspoon pepper

  • 3-3/4

    cup water

  • 1

    can (14-1/2 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

  • CHEESE SAUCE:

  • 1-1/2

    pounds process American cheese, cubed

  • 1

    can (10 ounces) diced tomatoes and green chilies, undrained

Directions

In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Yield: 8 servings. Nutritional Facts 1 serving (1 each) equals 668 calories, 32 g fat (18 g saturated fat), 110 mg cholesterol, 2,114 mg sodium, 53 g carbohydrate, 5 g fiber, 42 g protein. Originally published as Rice-Stuffed Peppers in Taste of Home February/March 1996, p27

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