Stuffed Green Peppers

STUFFED GREEN PEPPERS   a new recipe-that could become a favorite


8 servings
Stuffeed 1

• 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.