Rice-Stuffed Peppers Recipe

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Rice-Stuffed Peppers Recipe

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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

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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

  • CHEESE SAUCE:

  • 1-½

    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


Nutrition