Stuffed bell peppers
- 6 large red or green bell peppers
- 2½ cups long-grain white rice (or rice of your choice)
- 2 pounds lean ground beef
- ½ medium-size sweet onion, such as Vidalia, diced
- 2 garlic cloves, finely chopped
- 1 14.5-ounce can diced tomatoes, with their juices
- 1 10-ounce can Rotel diced tomatoes and green chilies
- 16 ounces sharp Cheddar cheese, grated (about 4 cups)
- ½ teaspoon pepper
- 1 teaspoon salt
Instructions:
A delicious mix of vegetables, Cheddar cheese and beef.
- Preheat the oven to 400°F.
- Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.
- In a 9 × 13 × 2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.