Stuffed Peppers

Photo by Kim S.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 4

    green peppers, tops and seeds removed. reserve tops

  • 1

    lb ground beef

  • 1/2

    Cup chopped onion

  • 1

    14.5 oz can diced tomatoes with juice

  • 1/2

    Cup long grain white rice

  • 1/2

    C water

  • 1

    tsp Worcestershire sauce

  • 1

    pinch salt

  • 1

    pinch ground black pepper

  • 1

    Cup shredded Cheddar cheese

Directions

Chop enough reserved green pepper tops to equal 1/4 cup, discard remaining tops or use for another purpose. Set chopped pepper aside. Place hollowed out green peppers in a microwave safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside. Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes, drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt and pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes. Preheat oven to 350 degrees Stir cheese into ground beef rice mixture and spoon mixture into precooked peppers. Set peppers upright in a 8 x 8 inch baking dish. Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: