Rice-Stuffed Peppers Recipe
By traciesparks
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
Ingredients
- CHEESE SAUCE:
- 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
- 1-1/2 pounds process American cheese, cubed
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
Details
Servings 8
Preparation time 40mins
Cooking time 100mins
Adapted from tasteofhome.com
Preparation
Step 1
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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