Rice-Stuffed Peppers

 Fix this wonderful, easy dish when you have company. The cheese sauce sets these stuffed peppers apart from any others I've tried. 
40 60 100  Ingredients  

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
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.