Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Rice
Meats Wrv
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---WALDINE VAN GEFFEN VGHC42A---
2 lb Ground beef
1 md Onion -- chop
1 sm Green pepper -- chop
2 Cl garlic -- mince
1-1/2 ts Salt
1/2 t Pepper
1 10 oz Can Ro*Tel Tomatoes and
chilies w/juice
1 14 1/2 oz Ca diced tomatoes w/juice
1 15 oz Can tomato sauce
3-3/4 c Water
1 tb Ground cumin
3 c Instant rice
4 md Green peppers -- remove tops,
seed -- halve l'wise
CHEESE SAUCE
1-1/2 lb Process American cheese -- cube
1 10 oz Can Ro*Tel diced tomatoes
w/chilies and juice
In a large kettle or Dutch oven, cook beef, onion,
green pepper, garlic, salt and pepper until beef is
browned; drain. Add tomatoes, tomato sauce, water and
cumin. Simmer, uncovered for 10 minutes. Stir in rice;
simmer, uncovered, for 5 minutes. Remove from the
heat; cover and let stand for 5 minutes. Place peppers
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 13x9 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.
