''Killer Stuffed Bell Peppers''...Dale Style
His wife is bedridden and he not only takes very good care of her, he still holds down a job at a radio station...he's been in radio for many many years.
So heres a tribute to you Dale.
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- 1 1/4 lb
- 93-7% ground beef
- 1 small
- can tomato paste
- 1 pkg
- mccormick "sloppy joe" mix
- 1 pkg
- "uncle ben's 90 sec. long grain & wild microwaveable rice"
- several slices of your favorite cheese
- salt & pepper to taste
- medium to large bell peppers
1Does anyone beside me like stuffed Bell Peppers?
For those who might be so inclined, here's how it goes:
Cook the ground beef and make Sloppy Joe mixture per instructions on the mix package.
Season to taste by adding salt and or pepper (or other spices such as hot sauce if desired).
2Cook down the Sloppy Joe mixture about half as much as you normally would.
Add the heated Rice mixture to it (after microwaving per instructions).
3Stir the Sloppy Joe-Rice mixture together thoroughly and continue to "cook down" until its is fairly dry (this is largely a judgement call).
4Layer the beef-rice mixture into the cleaned and prepared bellpepper shells, layers of stuffing mix are alternated with layers of cheese and then the top is given one final slice of cheese to cover
the stuffing mixture.
5The stuffed Peppers are placed in a (covered) roaster for cooking.
Hint: I put maybe a 1/8 cup of water and a bit
of Olive Oil in the bottom of the roaster to keep the peppers nice and moist.
6Cook at 300 dF for approximately 45 minutes, or until the cheese begins to brown on top.
7Allow cooking dish to cool and either serve while warm or freeze for later consumption.
8NOTE: Use spicy "pepper" cheese on peppers if you like hot. You can get more heat with adding a bit of your favorite hot sauce in the stuffing mix. Don't be afraid to experiment.