Susan's Stuffed Peppers (rice and beef)
TIP: you can use the small sweet peppers available now-a-days, and make them appetizer sized!
- 6 large
- bell peppers-i prefer green- flat bottoms so they will stand upright
- 1 lb
- lean ground beef
- 1 medium
- onion chopped
- 2 c
- rice, long grain
- 1 can(s)
- diced tomatoes-29 oz
- 3 large
- garlic cloves-minced
- knorr beef bouillon cubes- or 4 smaller cubes
- 2 c
- 1/2 tsp
- black pepper
- 6 slice
- cheese (i use american because i always have it)
Cut off the tops of the peppers and use a spoon to gently scrape out the ribs and seeds.
Salvage all the pepper flesh from around the stem and chop it, along with the onions and garlic.
Bring a large pot of water to a rapid boil and blanch the peppers for 1 minute. Remove with a slotted spoon, or tongs and turn upside down on paper toweling to drain and cool.
Empty the water from the pot and use it to cook the lean ground beef, chopped onions, peppers, and garlic till meat is browned.
If not using LEAN ground beef, remove the fat.
Stir in the bouillon to melt it and distribute throughout.
Stir in the rice, tomatoes and water.
Bring to a simmer, cover and turn to low.
Cook for 20 minutes.
While rice is cooking, Preheat oven to 350.
Add additional salt/pepper if needed.
Bake for 30 minutes.
Top each with one slice of american cheese, return to oven for 10-15 minutes until melted and edges begin to brown....you see here I baked mine a little too long...and used white american cheese.